This 4-ingredient hibiscus juice recipe makes the perfect mocktail for Juneteenth

According to culinary historian Adrian Miller, the color red plays a prominent role in Juneteenth, which celebrates when Union troops ensured enslaved African Americans were free following the Civil War. The holiday originated on June 19, 1865.There are multiple theories regarding why red is important, mainly because the information wasn't always documented, Miller told Insider. The one I hear frequently is that red symbolizes the blood shed by enslaved West African ancestors, he said. So, red pays homage and respect to those ancestors who died during the Atlantic slave trade.That's why the color red takes center stage throughout Juneteenth, especially with food. Community-wide Juneteenth events might serve red velvet cakes, red sodas, and barbecue options, which are made red by smoking the meat and adding a tomato-based barbecue sauce.One favorite option is hibiscus juice, which uses dried hibiscus flower blossoms and ingredients like ginger. Miller shared his go-to recipe published in 1978 by the University of the Virgin Island's Cooperative Extension Service's cookbook, Native Recipes.This hibiscus juice recipe was incredibly easy to make, and, more importantly, was delicious! For Juneteenth, I also made potato salad, red beans and rice, BBQ jackfruit sandwiches, fried chicken, and red velvet pancakes. To make, you'll need: 2 quarts of water1 ounce fresh or dried food-grade hibiscus blossoms (about 1/2 cup)1 ounce fresh ginger, finely chopped (about 2 tablespoons)1 cup sugar, honey, or agave syrup, or to tasteJuice from 2 or 3 fresh limes (about 3 tablespoons)You'll also need a medium saucepan, a pitcher, and a strainer. The only prep work required in this recipe is the ginger, which should be peeled and finely chopped into smaller bits.Bring two quarts, or eight cups, of water to a boil in a saucepan on the stovetop.Once it hits a rolling boil, remove the saucepan from heat and combine the dried hibiscus blossoms, chopped garlic, and granulated sugar in the water. Stir until the sugar dissolves.According to the recipe, cover the saucepan and let the hibiscus juice cool to room temperature. I let my saucepan sit for about an hour.Be careful as you strain the hibiscus juice into the pitcher, and leave the ginger bits and hibiscus blossoms behind.Take around two or three limes and squeeze three tablespoons of juice into the hibiscus juice. Then put it in the refrigerator to chill.Some versions of hibiscus juice are too tart and others way too watery, but this recipe has the perfect balance between different flavors.I like this recipe because of the way the tartness of the hibiscus and lime, the spiciness of the ginger, and the sweetener all play off each other, Miller told Insider.I couldn't agree more! The recipe called for just the right amount of ginger and lime juice, so it didn't taste unbearably sharp. The texture was also light, making it the perfect summer refreshment as temperatures continue to rise.It's a clear step above other mocktails like an Arnold Palmer!

This 4-ingredient hibiscus juice recipe makes the perfect mocktail for Juneteenth

The color red plays an important part in Juneteenth celebrations.

This simple recipe only takes four ingredients.

To start, peel the ginger and chop it into fine bits.

Boil two quarts of water in a medium saucepan and add the ingredients.

Let the hibiscus juice cool to room temperature.

Strain the hibiscus juice into a pitcher, then let it chill in the refrigerator.

The best word to describe this hibiscus juice is refreshing!