Steep:
In a large saucepan, combine the chopped red cabbage, cranberries, dried hibiscus flowers, and water. Bring to a boil, then reduce heat and simmer gently for 15-20 minutes, until the liquid turns a dark purple.
Strain: Place a fine-mesh strainer over a large bowl and carefully pour the mixture through it to separate the liquid from the solids (as shown in the picture). Discard the solids.
Season: Let the liquid cool slightly, then add the fresh lemon juice and your desired sweetener. (Notice how the color deepens to a more intense purple when it comes into contact with the lemon!).
Chill and bottle: Pour the chilled elixir into glass bottles and store in the refrigerator.
Serve: Serve in a tall glass with ice, garnish with fresh lemon slices and a mint sprig, and enjoy!
