Omar Tate, chef-owner of the pop-up dinner series Honeysuckle, draws on his childhood Kool-Aid-making memories and a bit of grown-up kitchen chemistry for his version of the traditional Juneteenth Red Drink. It’s a blend of sugar, citric acid, and powdered dried strawberries and cherries. “It’s a natural version of Kool-Aid,” he says of the tangy-sweet booze-free beverage. “I serve it to my pop-up dinner guests in individual powder packets to stir for themselves as an exercise in destigmatizing Black food traditions.”
Recipe information
Yield
8–10 Servings
Ingredients
Preparation
Step 1
Process strawberries, cherries, sugar, citric acid, and salt in a food processor until finely ground, about 1 minute.
Step 2
Pour 10 cups water into a large pot or bowl. Whisking constantly, sprinkle in powder; whisk until sugar dissolves, about 2 minutes. Strain into a pitcher.
Step 3
Pour into ice-filled glasses to serve.
Step 4
Do ahead: Powder can be made 1 month ahead. Store airtight at room temperature.
