Red punch is a meaningful part of Juneteenth celebrations, symbolizing resilience, strength, and joy. This Berry Peach Lemonade is a fresh, modern take on that tradition. For this recipe we’re using naturally red fruits to create a colorful and also refreshing drink that’s perfect for sharing at summer gatherings. Our Juneteenth Red Punch comes from Cheryl Johnson of Aunt Cheryl’s Café, a café serving up breakfast, lunch, and soul food for dinner. Her Award-Winning Sweet Potato Pie is a must-order, especially if you’re planning on having a Juneteenth celebration. She also takes catering orders for large groups and special occasions. But, if you can’t make it to her restaurant in Pittsburgh, you can at least make her Berry Peach Lemonade at home for a taste of what she’s all about.

Why Do We Serve Red Punch on Juneteenth?

Red drinks like fruit punch are a meaningful part of Juneteenth celebrations dating back to early emancipation gatherings in the late 1800s. The tradition symbolizes resilience, strength, and remembrance as freed slaves celebrate their freedom with food, music, and shared meals.

The color red connects to history and culture of the time. It often represents the bloodshed and sacrifices of enslaved people, while also reflecting their endurance and pride. Just as importantly, red drinks stem from West African culinary traditions where ingredients like hibiscus would create ruby-colored beverages for celebrations and ceremonies.

Even though recipes for red drinks develop through the ages, the significance still stands as a a visual tribute to history, community, and joy.

Juneteenth Red Punch (Berry Peach Lemonade)

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• Author: Cheryl Johnson

Print Recipe

Description

Add this punch to your Juneteenth celebration menu.

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Ingredients

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• 2 ripe fresh peaches
• 2 cups fresh strawberries
• 1 cup fresh raspberries
• 1/2–1 cup sugar
• 4 lemons, juiced
• 1 cup of pineapple juice
• 4 1/2 cups cold water
• Ice cubes

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Instructions

1. Place strawberries, raspberries, peaches, 1/2 cup water and 1/2 cup sugar in a saucepan. Blend with water until smooth. Let cook until boiling.
2. Strain the fruit mixture to remove pulp and save the juice. Let cool.
3. Mix lemon juice and remaining sugar until dissolved.
4. Add juice from berries and pineapple juice.
5. Add remaining water and stir well.
6. Served chilled with ice and garnish with strawberries and lemon.

Recipe by Cheryl Johnson of Aunt Cheryl’s Café
Photography by Dave Bryce

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