flipHibiscus 'Red Drink'
Hibiscus 'Red Drink'
Why this dish? The 'red drink' is a thread running through African American culture, served at Juneteenth celebrations commemorating the end of slavery. Its red color echoes the hibiscus (bissap) and kola nut infusions of West Africa. For Tarana Burke, an activist for Black memory and pride, this festive drink directly connects Black America to its African roots.
A deep red hibiscus infusion, tart like natural grenadine, sweetened and served very cold. Refreshing and festive, it is the drink of barbecues and big summer gatherings.
Red is no accident on our table. When we celebrate Juneteenth, the day our ancestors finally learned they were free, we drink red — for the blood shed, for strength, for memory. This hibiscus infusion, cool and tart, is the same flower we drank on the other side of the ocean. When you drink a glass, you hold a whole history in your hand. Serve it ice-cold, and raise your glass to those who held on.
- •Dried hibiscus flowers — a handful (infusion, color, tartness)
- •Sugar — to taste (sweetness)
- •Water — as needed (base)
- •Ginger — a piece (optional) (zing)
Hibiscus 'Red Drink'
A deep red hibiscus infusion, tart like natural grenadine, sweetened and served very cold. Refreshing and festive, it is the drink of barbecues and big summer gatherings.
Why this dish? The 'red drink' is a thread running through African American culture, served at Juneteenth celebrations commemorating the end of slavery. Its red color echoes the hibiscus (bissap) and kola nut infusions of West Africa. For Tarana Burke, an activist for Black memory and pride, this festive drink directly connects Black America to its African roots.
Red is no accident on our table. When we celebrate Juneteenth, the day our ancestors finally learned they were free, we drink red — for the blood shed, for strength, for memory. This hibiscus infusion, cool and tart, is the same flower we drank on the other side of the ocean. When you drink a glass, you hold a whole history in your hand. Serve it ice-cold, and raise your glass to those who held on.
Ingredients (period version)
- Dried hibiscus flowers — a handful (infusion, color, tartness)
- Sugar — to taste (sweetness)
- Water — as needed (base)
- Ginger — a piece (optional) (zing)
Ingredients
- Dried hibiscus flowers (bissap/karkadé) — 40 g (infusion, color, tartness)
- Sugar — 120 g (to taste) (sweetness)
- Water — 1.5 liters (base)
- Fresh ginger — 1 piece 3 cm (optional) (zing)
- Lime juice — 1 tbsp (optional) (freshness)
- Ice cubes — as needed (serving)
Method
- Bring water to a simmer and remove from heat.
- Add hibiscus flowers (and sliced ginger if using). Let steep 15 to 20 minutes.
- Strain the infusion to remove flowers.
- Sweeten while hot, stirring until dissolved; adjust to taste.
- Add lime juice, let cool, then refrigerate.
- Serve very cold over ice.
How it was made : In West Africa, the infusion of hibiscus calyces (Senegalese 'bissap,' 'karkadé') is an ancient festive drink. The tradition of 'red drink' crossed the Atlantic and became rooted in African American celebrations, especially Juneteenth (June 19), where red symbolizes the resilience and sacrifice of enslaved ancestors.
The contemporary twist : As a sparkling 'mocktail': topped with soda water at serving, with a mint leaf and a lime wheel.
Sources : Jessica B. Harris, 'High on the Hog' (2011) · Michael W. Twitty, 'The Cooking Gene' (2017)
Tarana Burke · Charactorium
