Strawberry Punch
Strawberry beverages are a beloved tradition for Juneteenth, often featuring commercially produced strawberry soda from the grocery store. But with June marking peak strawberry season across much of the country, this recipe swaps store-bought for fresh berries, delivering a vibrant, unmatched flavor that elevates the classic drink. Boiling strawberries with water and sugar creates a versatile syrup—use it with sparkling water for a gourmet soda, top champagne for a summery bellini, or mix with pineapple juice, orange juice, rum, and sparkling wine for the ultimate strawberry punch.
Strawberry Syrup
To make the syrup, heat strawberries, sugar, and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer for about 12 minutes, until the mixture thickens and reduces. Remove from the heat, cover, and let sit for 10 minutes to infuse. Mash the fruit into a pulp, then strain the syrup into an airtight container (discard the solids). Refrigerate until ready to use—this syrup keeps for up to a week.
Strawberry Punch
For the punch, combine the strawberry syrup, pineapple juice, orange juice, orange liqueur, and rum in a pitcher. Stir well to combine, then cover and refrigerate until chilled. When ready to serve, give the punch a stir, then divide it between 6 ice-filled glasses. Top each serving with 1/4 cup sparkling wine or sparkling water, and garnish with a fresh strawberry.
Cook’s Note
As the ice melts, it will dilute the punch. If you prefer a lighter drink, add an additional 1/4 cup of sparkling water to each serving to speed up dilution.
