Strawberry Hibiscus Limeade
Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it’s good. Over time, it’s incredible.
- Serves: 8 persons
- Pineapple juice
- 2sprigs fresh mint, leaves picked and stems discarded
- 2hibiscus tea bags or 1/2 cup dried hibiscus flowers
- ¼cup lime juice
- ½pound fresh strawberries, hulled
- ½cup store-bought hibiscus syrup or homemade simple syrup
- Fresh strawberries, lime slices and fresh mint leaves, for serving (optional)
Step 1The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.
Step 2To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)
Step 3Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.
Step 4While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)
Step 5Add strawberry purée and hibiscus syrup to the pitcher, stir, and refrigerate until ready to use.
Step 6Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.