Step 3: Strain the liquid
## Step 3: Strain the liquid
Place a fine-mesh sieve over a large heatproof bowl or a second pot.
Carefully pour the cooked mixture through the sieve.
Don’t press the ingredients too hard. Let the liquid flow slowly through the sieve so that as
few solids as possible end up in the drink.
The cooked solids will be discarded.
You now have a richly colored liquid, which should cool slightly.
## Step 4: Add the lemon
This step isn’t just about the flavor.
Slowly add the freshly squeezed lemon juice to the still-warm, but no longer boiling, liquid.
Stir gently.
Observe the color.
Depending on the type of red cabbage used and the amount of lemon juice, the original hue may change noticeably. This subtle effect is what makes the preparation so interesting.
The lemon adds a refreshing flavor to the drink and harmonizes beautifully with the tart hibiscus notes and blueberries.
## Step 5: Sweeten to taste
Now you can decide how sweet you want the drink to be.
For example, start with two tablespoons of honey and then taste it.
If you prefer it sweeter, add another tablespoon.
Since both hibiscus and lemon have
