West Africa / Caribbean

Red Drink (Hibiscus Sorrel)

Steeped hibiscus with ginger and clove — the original Juneteenth red drink.

35 minutes Serves 10

Where this comes from

The red drink on the Juneteenth table is not a coincidence. Hibiscus (bissap in Senegal, sorrel in Jamaica) and kola nut were carried across the Middle Passage, and red became the color of remembrance and of blood shed. Every red drink at a cookout is an unbroken line.

Ingredients

2 cups dried hibiscus petals
10 cups water
1 four-inch piece fresh ginger, sliced
6 whole cloves
1 cinnamon stick
3/4 cup cane sugar, or to taste
Juice of 1 lime

Method

01Bring water, ginger, cloves and cinnamon to a boil.
02Add hibiscus petals, cut the heat, and steep 20 minutes.
03Strain through a fine mesh, pressing the petals to get everything out.
04Stir in sugar while warm until fully dissolved.
05Add lime juice, cool completely, and serve over ice with a fresh lime wheel.

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