A student extracts cyanidin out of the red cabbage leaves using a blender at room temperature. Purple cyanidin was readily water soluble. While many of extraction methods call for heating the chopped leaves in water, we found that chopping the leaves into fine pieces in a blender also increased the extraction without a heat source. Distilled water was used so that water impurities do not react with the cyanidin. The concentration of cyanidin in the water increased with time.