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Loading...A traditional sweet ruby-red beverage that has long been poured at Juneteenth gatherings across the United States. Steeped hibiscus is blended with tart cranberry, fresh watermelon, and lemon for a refreshing, deeply symbolic drink. Serve it ice-cold in a punch bowl to honor the holiday.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings8
Yieldabout 2 quarts (8 cups)
Nutrition Facts
Per serving (estimated)
- 140 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 36 gCarbs
- 1 gFiber
- 32 gSugar
- 1 gProtein
- 10 mgSodium
- 260 mgPotassium
- 30 mgCalcium
- 1 mgIron
- 25 mgVitamin C
- 100 mcgVitamin A
Ingredients
For the hibiscus tea base
- 1 cup dried hibiscus flowers (calyces)
- 8 cups filtered water
- 1 cup granulated sugar
- 1 tablespoon fresh ginger, thinly sliced
- 1 cinnamon stick
- 2 whole cloves
For the red drink
- 4 cups brewed hibiscus tea, chilled
- 2 cups pure cranberry juice (unsweetened)
- 2 cups fresh watermelon juice, strained
- 1/2 cup fresh lemon juice
- 2 tablespoons honey or simple syrup, to taste
- Ice cubes, for serving
- Fresh mint leaves and lemon slices, for garnish
Directions
- Combine 8 cups water, dried hibiscus flowers, sliced ginger, cinnamon stick, and cloves in a large non-reactive saucepan. Bring to a boil over high heat, then reduce to medium and simmer gently for 15 minutes until the liquid turns a deep ruby red.
- Stir in the sugar until fully dissolved, then remove from the heat. Cover and let the tea steep for an additional 10 minutes to deepen the floral notes.
- Strain the hibiscus tea through a fine-mesh sieve into a large pitcher or bowl, discarding the solids. Refrigerate the tea until thoroughly chilled, at least 1 hour.
- In a large punch bowl or pitcher, combine the chilled hibiscus tea with the cranberry juice, fresh watermelon juice, and lemon juice. Stir well to blend the flavors.
- Taste and sweeten with honey or simple syrup as desired; the drink should be bold, tart, and sweet all at once. Add ice cubes directly to the bowl or pour over individual glasses filled with ice.
- Ladle into tall glasses and garnish each serving with a sprig of fresh mint and a thin lemon slice. Serve immediately while cold.
Cook’s Notes
- Use a non-reactive (stainless steel or enamel) pot because hibiscus can stain and react with aluminum or cast iron, creating a metallic taste.
- For a sparkling version, replace half the brewed hibiscus with chilled club soda just before serving to add festive fizz.
- Fresh watermelon juice is traditional and adds natural sweetness; strain through cheesecloth for the clearest ruby color.
- Make the hibiscus base up to 3 days ahead and store it covered in the refrigerator to streamline party-day assembly.
- Adjust the cranberry-to-watermelon ratio to taste, using more cranberry for a sharper, more tart punch and more watermelon for a sweeter, summery sip.
