This drink by Adrian Lindsay is served at a Juneteenth celebration hosted by chef Ricky Moore in Durham, North Carolina.

Add dried hibiscus flowers to the pan and stir until aromatic, 30 to 60 seconds. Add simple syrup and stir to combine. Simmer for 20 minutes, until the mixture is fragrant and a deep purple-pink ...

Allow to steep for at least 30 minutes. Remove the tea bags and strain the syrup into a pitcher. Refrigerate. 1 part hibiscus simple syrup 3 parts soda water Fresh lemon juice to taste Fresh mint ...

Add the orange juice, sparkling water, ginger beer, and agave or simple syrup. Pour in the hibiscus tea. Stir well to combine. Serve in glasses with ice and some of the fruit from the pitcher.

Add the orange juice, sparkling water, ginger beer, and agave or simple syrup. Pour in the hibiscus tea. Stir well to combine. Serve in glasses with ice and some of the fruit from the pitcher.