Juneteenth, a combination of the words “June” and “nineteenth,” the day was originally celebrated by formerly enslaved peoples in Galveston, Texas, shortly after the Civil War. Official news ordering the freeing of slaves had arrived late in the Lone Star state, just two months after the surrender of Gen. Robert E. Lee and two years after President Abraham Lincoln enacted the Emancipation Proclamation into law on Jan. 1, 1863. The special Juneteenth red drink of the crimson beverage rested in ice chests while hibiscus iced tea (that was sometimes spiked with alcohol) was served out of large punch bowls or gallon jugs for the adults.
According to culinary historian Adrian Miller, red drinks at Juneteenth celebrations have links to the fruits of two native West African plants: the kola nut and hibiscus. The kola nut, typically white or red, was and still is served to guests as a snack to chew, used as a water purifier, or steeped for tea.
I would love to share my famous recipe for my Hibiscus Colada Punch! A refreshing, thirst quenching, and healthful (contains Vitamin C and minerals) herbal tea-based punch made from the tart, cranberry-like flavored hibiscus tea that’s a mouthwatering tropical treat-blended with rosehips, apple pieces, dried coconut, and dried pineapple.
The Hibiscus Colada loose-leaf tea sold by The Tea Experience is organic and originates from Egypt. We even have a delicious Hibiscus Colada Punch recipe that I would love to share with you. Just say the word!
Continue to enjoy the experience of drinking tea!
Leslie