15 RED FOOD RECIPES FOR JUNETEENTH CELEBRATION

Juneteenth, celebrated on June 19th, marks the day in 1865 when enslaved people in Galveston, Texas finally learned they were free — two and a half years after the Emancipation Proclamation. Since then, this day has become a powerful celebration of Black culture, resilience, and joy.

But why red? Red symbolizes the bloodshed and sacrifice of ancestors who endured slavery. It also represents spiritual strength in many West African traditions, where red foods like hibiscus, red palm oil, and watermelon appear at celebrations.

Today, red foods have become a joyful tradition for Juneteenth cookouts and family gatherings. Think strawberry soda, red velvet cake, hot links, and tangy hibiscus tea.

Whether you're hosting a big backyard BBQ or a small family dinner, these 15 red food recipes will bring color, flavor, and meaning to your Juneteenth table. From drinks to desserts, mains to sides — every recipe is easy to make and deeply rooted in tradition. Let's cook with purpose and pride.

RED FOOD RECIPES FOR JUNETEENTH CELEBRATION

15. Red Velvet Cake Bites

Bite-sized red velvet cakes topped with a swirl of tangy cream cheese frosting — all the glory of the classic Southern celebration cake in a perfectly portable, party-ready miniature form. Moist, tender, deeply crimson, and completely irresistible. Make them in a mini muffin tin for the easiest serving at any Juneteenth gathering.

Ingredients:

• 1¼ cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• ¾ cup vegetable oil
• 1 large egg
• ½ cup buttermilk
• 1 tablespoon red food colouring
• 1 teaspoon vanilla extract
• ½ teaspoon white vinegar
• Cream cheese frosting: 8 oz cream cheese softened, ½ cup butter softened, 2 cups powdered sugar, 1 teaspoon vanilla — beat until fluffy

Instructions:

1. Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners. Whisk together flour, cocoa, baking soda, and salt.
2. In a separate bowl, beat together the sugar and oil. Add the egg, buttermilk, red food colouring, vanilla, and vinegar. Mix until combined. Add the dry ingredients and stir until just combined.
3. Fill each mini muffin cup ¾ full. Bake for 10–12 minutes until a toothpick comes out clean. Cool completely before frosting.
4. Beat all frosting ingredients together until completely smooth and fluffy. Pipe or spread a generous swirl onto each cooled cake bite. Refrigerate until serving. Makes 24 bites.

14. Spiced Hibiscus Iced Tea (Agua de Jamaica)

A deeply beautiful, naturally brilliant red drink — dried hibiscus flowers brewed with cinnamon and cloves into a tangy, floral concentrate then sweetened with honey or agave and served over ice. Agua de Jamaica is one of the most traditional and beloved Juneteenth beverages and the most stunning colour of any drink on the table.

Ingredients:

• 1 cup dried hibiscus flowers (flor de Jamaica)
• 4 cups water (for steeping)
• 4 cups cold water (for diluting)
• 1 cinnamon stick
• 3 whole cloves
• Zest of 1 orange or lime
• 3–4 tablespoons honey, agave, or sugar, to taste
• Ice, fresh mint, and lime wedges, for serving

Instructions:

1. Combine the hibiscus flowers, cinnamon stick, cloves, and citrus zest in a medium saucepan with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Remove from heat and let steep for another 15 minutes. The liquid will be a stunning deep crimson.
3. Strain through a fine mesh strainer, discarding the flowers and spices. Stir in the honey or agave while the liquid is still warm until dissolved. Taste and adjust sweetness.
4. Add the remaining 4 cups of cold water to dilute to desired strength. Refrigerate until completely cold. Serve over ice with fresh mint and lime wedges.

13. Red Beans and Rice

A cornerstone of Louisiana Creole cooking and one of the most deeply satisfying dishes in all of Southern food — creamy, silky red kidney beans slow-cooked with smoked andouille sausage, the Cajun holy trinity, and bold spices, then served over fluffy white rice. A Juneteenth crowd-feeder that is even better the next day.

Ingredients:

• 1 lb dried red kidney beans, soaked overnight and drained (or 3 cans, drained)
• 12 oz andouille smoked sausage, sliced
• 1 large onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 5 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon hot sauce
• Salt and pepper, to taste
• Steamed white rice, sliced green onions, and hot sauce, for serving

Instructions:

1. Brown the sausage slices in a large pot over medium-high heat until nicely caramelized. Remove and set aside. Sauté the onion, celery, and bell pepper in the drippings for 5–7 minutes until softened. Add the health benefits of garlic and cook 1 more minute.
2. Add the soaked beans, broth, Cajun seasoning, thyme, bay leaves, and hot sauce. Return the sausage to the pot. Bring to a boil then reduce heat to low. Cover and simmer for 1.5–2 hours until the beans are completely tender and creamy.
3. Remove the bay leaves. Mash a handful of beans against the side of the pot with a spoon to thicken the sauce naturally. Season generously with salt and pepper.
4. Serve over steamed white rice topped with sliced green onions and extra hot sauce. Keeps beautifully refrigerated for 5 days.

12. Homemade Strawberry Soda

A naturally brilliant red homemade strawberry soda made with a fresh strawberry simple syrup and sparkling water — no artificial colours, no preservatives, and so much better than anything from a bottle. Sweet, fizzy, deeply strawberry, and nostalgic in the best possible way. Perfect for Juneteenth celebrations of all ages.

Ingredients:

• Strawberry syrup: 2 cups fresh or frozen strawberries, 1 cup sugar, 1 cup water, juice of ½ lemon
• Sparkling water or club soda, for serving
• Ice and fresh strawberries, for garnish
• Optional: a splash of vanilla extract or fresh basil leaves in the syrup

Instructions:

1. Combine the strawberries, sugar, water, and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Cook for 10–12 minutes until the strawberries have completely broken down.
2. Remove from heat and let cool for 10 minutes. Mash the strawberries with the back of a spoon then strain through a fine mesh strainer, pressing to extract all the syrup. Discard the solids.
3. Let the syrup cool completely. Refrigerate until cold — keeps for up to 2 weeks in a sealed jar.
4. To serve: fill a glass with ice. Add 3–4 tablespoons of strawberry syrup (adjust to taste). Fill with sparkling water and stir gently. Garnish with a fresh strawberry. Serve immediately.

11. Red Watermelon Feta Salad

The most refreshing, vibrant, and naturally red salad possible — juicy sweet watermelon with salty crumbled feta, cool fresh mint, and a bright lime vinaigrette. Ready in 10 minutes, requires no cooking, and brings the most beautiful pop of colour to any Juneteenth table alongside richer, heartier dishes.

Ingredients:

• 6 cups seedless watermelon, cut into 1-inch cubes
• 1 large English cucumber, sliced or diced
• 4 oz feta cheese, crumbled
• ¼ cup fresh mint leaves, torn
• ¼ red onion, very thinly sliced
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 tablespoon honey
• Pinch of flaky sea salt and cracked pepper

Instructions:

1. Whisk together the lime juice, benefits of olive oil, and honey into a simple vinaigrette. Season with salt and pepper.
2. Arrange the watermelon and cucumber on a large serving platter.
3. Scatter the crumbled feta, fresh mint, and red onion over the top.
4. Drizzle the lime vinaigrette over everything. Add a pinch of flaky salt and cracked pepper. Serve immediately for the best texture — the watermelon begins releasing juice if it sits too long.

10. Red Hot Links and Peppers

Smoky, spicy red hot link sausages sautéed with sweet bell peppers and caramelized onions in a savory sauce — a flavourful, hearty BBQ classic that is equally at home over fluffy white rice, tucked into a hoagie roll, or served alongside cornbread. A deeply satisfying Juneteenth staple that feeds a crowd effortlessly.

Ingredients:

• 1½ lbs red hot link sausages or smoked spicy sausages, sliced into rounds
• 3 red bell peppers, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 large onion, sliced into half moons
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Steamed rice, hoagie rolls, or cornbread, for serving

Instructions:

1. Heat benefits of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage slices and cook for 3–4 minutes per side until well browned. Remove and set aside.
2. In the same pan, sauté the onion and bell peppers over medium heat for 8–10 minutes until softened and beginning to caramelize. Add the health benefits of garlic and cook 1 more minute.
3. Add the crushed tomatoes, Worcestershire sauce, smoked paprika, and red pepper flakes. Stir to combine. Return the sausage to the pan.
4. Simmer uncovered for 15–20 minutes until the sauce thickens and everything is cooked through. Season with salt and pepper. Serve over rice, in rolls, or with cornbread.

9. Fire-Roasted Salsa Roja

A deeply smoky, bold, authentically charred salsa roja — tomatoes, jalapeño, onion, and garlic all charred directly over the flame or under the broiler until blackened, then blended with cilantro and lime into a vibrant red salsa that is far superior to anything from a jar. Perfect for dipping, spooning over tacos, or serving with everything on the table.

Ingredients:

• 6 Roma tomatoes, halved
• 2 jalapeños, halved
• ½ white onion, cut into wedges
• 4 cloves garlic, unpeeled
• ¼ cup fresh cilantro
• Juice of 1 lime
• 1 teaspoon cumin
• Salt, to taste
• 2 tablespoons olive oil
• Tortilla chips, for serving

Instructions:

1. Place the tomatoes, jalapeños, onion wedges, and unpeeled garlic on a foil-lined baking sheet. Broil on the highest oven rack for 10–12 minutes until deeply charred and blistered on top.
2. Alternatively, char directly over a gas flame or on a dry cast iron skillet over very high heat, turning with tongs, until well blackened on all sides.
3. Peel the garlic. Transfer all the charred vegetables to a blender with the cilantro, lime juice, cumin, and salt. Blend until smooth — or pulse for a chunkier texture.
4. Taste and adjust seasoning. Let cool to room temperature then refrigerate until serving. The flavour deepens significantly after a few hours. Keeps for up to 1 week in the fridge.

8. Red Cabbage Slaw with Apple Cider

A stunning, vibrant purple-red slaw with shredded red cabbage and carrot in a tangy apple cider vinegar dressing that gets more beautiful in colour the longer it sits — a make-ahead-friendly, naturally vegan side dish that pairs perfectly with grilled meats, pulled pork, and any rich BBQ main.

Ingredients:

• 1 small head red cabbage, finely shredded
• 2 large carrots, shredded
• 3 green onions, thinly sliced
• ¼ cup fresh parsley, chopped
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon celery seeds
• Salt and pepper, to taste

Instructions:

1. Thinly shred the red cabbage using a mandoline, food processor, or sharp knife. Combine with the shredded carrots in a large bowl. Sprinkle with a pinch of salt and toss. Let sit for 10 minutes to soften slightly.
2. Whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, celery seeds, salt, and pepper until emulsified.
3. Pour the dressing over the cabbage and carrots. Toss well until everything is coated. Add the green onions and parsley and toss again.
4. Refrigerate for at least 30 minutes before serving — the colour deepens to a beautiful bright red and the flavours develop beautifully. Keeps for up to 4 days. Toss before serving.

7. Red Fruit Punch (West African Bissap Style)

A deeply festive, vibrantly red celebration punch inspired by West African bissap and Caribbean traditions — hibiscus, fresh ginger, pineapple juice, and strawberry combined into a sweet, tart, beautifully layered drink that is perfect for serving in a big punch bowl at any Juneteenth gathering. Serves a crowd and looks spectacular.

Ingredients:

• 4 cups brewed hibiscus tea (see recipe 14), cooled
• 2 cups pineapple juice
• 1 cup fresh or frozen strawberries, blended into a purée
• 1-inch piece fresh ginger, peeled and grated
• Juice of 2 limes
• 2–3 tablespoons honey or sugar, to taste
• 2 cups ginger ale or sparkling water, added just before serving
• Ice, fresh strawberries, and mint, for serving

Instructions:

1. Brew the hibiscus tea concentrate and let cool completely. Blend the strawberries into a smooth purée and strain through a fine sieve if desired.
2. Combine the cooled hibiscus tea, pineapple juice, strawberry purée, ginger, and lime juice in a large pitcher or punch bowl. Stir well.
3. Sweeten with honey or sugar, stirring until dissolved. Taste and adjust — add more lime for tartness or more honey for sweetness. Refrigerate until very cold.
4. Just before serving, pour in the ginger ale or sparkling water and stir gently. Fill with ice. Garnish with fresh strawberries and mint sprigs. Serve immediately.

6. Red Deviled Eggs

A stunning and festive Juneteenth spin on classic deviled eggs — the egg whites are soaked in pickled beet juice to turn them a beautiful natural crimson red, while the filling remains creamy and tangy with smoked paprika, Dijon mustard, and a touch of hot sauce. Visually dramatic and utterly delicious.

Ingredients:

• 12 large eggs, hard-boiled and peeled
• 1 (15 oz) can sliced beets with liquid, or 1 cup pickled beet juice
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon smoked paprika, plus more for garnish
• 1 teaspoon hot sauce
• Salt and pepper, to taste
• Fresh chives or paprika, for garnish

Instructions:

1. Hard-boil and peel the eggs. Halve lengthwise and carefully scoop the yolks into a bowl. Place the empty egg white halves in a shallow dish or zip-lock bag.
2. Pour the beet juice over the whites. Add enough water to submerge if needed. Refrigerate for 2–4 hours until the whites have absorbed a beautiful red colour — the longer they soak, the deeper the colour.
3. Make the filling: mash the yolks with mayo, Dijon mustard, apple cider vinegar, smoked paprika, hot sauce, salt, and pepper until completely smooth and creamy.
4. Remove the red egg whites from the beet juice and pat dry. Pipe or spoon the filling into each red white. Dust with smoked paprika and garnish with fresh chives. Refrigerate until serving.

5. Red Pasta with Tomato Cream Sauce

A deeply satisfying, luxurious pasta with a rich tomato cream sauce made with crushed tomatoes, sun-dried tomatoes, garlic, and a swirl of cream — a silky, vibrant red pasta that works as a vegetarian main or elevated beautifully with grilled chicken or shrimp. On the table in 25 minutes and completely impressive.

Ingredients:

• 12 oz penne or rigatoni, cooked al dente
• 1 (28 oz) can crushed tomatoes
• ½ cup sun-dried tomatoes in oil, drained and roughly chopped
• 4 cloves garlic, minced
• 1 small onion, finely diced
• ½ cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon dried Italian herbs
• ½ teaspoon sugar
• Salt, pepper, and red pepper flakes, to taste
• Fresh basil and parmesan, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes until softened. Add the garlic and sun-dried tomatoes and cook 2 minutes.
2. Add the crushed tomatoes, smoked paprika, Italian herbs, sugar, red pepper flakes, salt, and pepper. Simmer uncovered for 12–15 minutes until the sauce has thickened and deepened in flavour.
3. Stir in the heavy cream until the sauce turns a beautiful rosy red. Simmer for 2 more minutes. Taste and adjust seasoning.
4. Add the cooked pasta and toss until every piece is coated. Serve topped with fresh basil and freshly grated parmesan.

4. Red Pepper Jelly Wings

Sticky, glossy, sweet-heat chicken wings glazed in red pepper jelly — baked until crispy then tossed in a reduction of pepper jelly and butter that lacquers each wing in the most irresistible, finger-licking glaze. One of the most addictive wings recipes imaginable and a guaranteed crowd-pleaser at any Juneteenth celebration.

Ingredients:

• 3 lbs chicken wings, split into drumettes and flats
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Red pepper jelly glaze: 1 cup red pepper jelly, 2 tablespoons butter, 1 tablespoon apple cider vinegar, 1 teaspoon hot sauce — heat together until smooth
• Fresh herbs and extra hot sauce, for serving

Instructions:

1. Preheat oven to 425°F. Pat the wings completely dry — this is essential for crispy results. Toss with baking powder, garlic powder, smoked paprika, salt, and pepper. The baking powder draws moisture out of the skin for maximum crunch.
2. Arrange on a wire rack set over a foil-lined baking sheet. Bake for 40–45 minutes, flipping once halfway through, until deeply golden and crispy.
3. Make the glaze: combine the pepper jelly, butter, apple cider vinegar, and hot sauce in a small saucepan over medium heat. Stir until melted and smooth. Simmer 2 minutes until slightly thickened.
4. Transfer the crispy wings to a large bowl. Pour the warm glaze over and toss until every wing is completely coated and glossy. Serve immediately with extra hot sauce.

3. Red Jello Salad (Southern Style)

A beloved, retro, deeply nostalgic Southern party staple — cherry or strawberry Jello with crushed pineapple and chopped pecans set in a bright red layer, then topped with a creamy cloud of sweetened cream cheese. The dish that generations of Southern families have brought to celebrations and that always, always gets requests for the recipe.

Ingredients:

• 2 (3 oz) packages cherry or strawberry Jello
• 2 cups boiling water
• 1 (20 oz) can crushed pineapple, drained (reserve juice)
• ½ cup chopped pecans
• 1 cup cold water or reserved pineapple juice
• Cream cheese topping: 8 oz cream cheese (softened), 1 cup sour cream, ½ cup powdered sugar, 1 teaspoon vanilla — beat until fluffy
• Maraschino cherries, for garnish

Instructions:

1. Dissolve the Jello in 2 cups of boiling water, stirring for 2 minutes until completely dissolved. Stir in 1 cup of cold water or pineapple juice. Let cool for 15 minutes.
2. Stir in the drained crushed pineapple and chopped pecans. Pour into a 9x13-inch dish or a decorative serving bowl. Refrigerate for at least 4 hours until completely set — overnight is ideal.
3. Beat together the cream cheese, sour cream, powdered sugar, and vanilla until completely smooth and fluffy. Spread evenly over the set Jello layer.
4. Refrigerate until ready to serve. Garnish with maraschino cherries before serving. Slice into squares or scoop to serve. Keeps refrigerated for up to 3 days.

2. Grilled Red Peppers with Herbs

The simplest, most flavourful grilled side dish — red bell peppers charred directly over the flame until blistered and tender, then marinated in good olive oil, garlic, fresh rosemary, and a splash of balsamic vinegar. Smoky, sweet, deeply savoury, and a beautiful pop of red colour on any Juneteenth spread.

Ingredients:

• 6 large red bell peppers, seeded and cut into thick strips
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• Herb marinade: ¼ cup olive oil, 3 cloves garlic (thinly sliced), 2 tablespoons fresh rosemary (chopped), 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme, salt and pepper to taste
• Fresh basil and crusty bread, for serving

Instructions:

1. Make the herb marinade by combining all marinade ingredients in a jar. Set aside.
2. Toss the pepper strips in 2 tablespoons of olive oil, salt, and pepper until coated.
3. Grill over medium-high heat for 3–4 minutes per side until charred on the outside and tender throughout. Alternatively, roast under the broiler for 8–10 minutes turning once.
4. Transfer the hot peppers immediately to a serving dish and pour the herb marinade over the top. Toss to coat. Let marinate for at least 15 minutes before serving — the peppers absorb the flavours as they rest. Serve with crusty bread for scooping up the garlicky oil.

1. Classic Red Strawberry Pie

The ultimate Juneteenth dessert — a buttery, flaky pie crust filled with a gloriously glossy, deeply red fresh strawberry filling that glistens like a jewel, topped with billows of freshly whipped cream. Made with real fresh strawberries in a simple cooked glaze, this is the pie that celebrates the season, the occasion, and the colour red perfectly.

Ingredients:

• 1 baked 9-inch pie crust (store-bought or homemade), cooled
• 2 lbs fresh strawberries, hulled and halved
• ¾ cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1 (3 oz) package strawberry Jello (for extra colour and set)
• 1 tablespoon butter
• Juice of ½ lemon
• Whipped cream: 1½ cups heavy cream whipped with 2 tablespoons powdered sugar and 1 teaspoon vanilla to stiff peaks

Instructions:

1. Bake the pie crust and let cool completely. Prepare the strawberries — set aside the most beautiful whole or halved berries for the top layer.
2. Make the glaze: mash 1 cup of the smaller or less perfect strawberries and combine with the sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture comes to a boil and thickens, about 5–7 minutes. Remove from heat. Stir in the Jello powder, butter, and lemon juice until dissolved. Let cool for 10 minutes.
3. Arrange the remaining fresh strawberries in the baked pie crust, cut side down, in a beautiful pattern. Pour the warm glossy glaze evenly over all the berries, making sure every berry is coated.
4. Refrigerate for at least 3 hours until completely set and glossy. Slice and serve with generous dollops of freshly whipped cream.

FAQs

What is the cultural significance of red foods and drinks at Juneteenth celebrations?

Red foods and drinks hold deep significance at Juneteenth celebrations, with roots traced to West African culinary traditions that were brought to America through the Transatlantic Slave Trade. In many West African cultures, red foods and drinks — particularly hibiscus-based drinks like bissap — were associated with celebrations, vitality, and spiritual significance. As African Americans maintained these culinary traditions across generations, red became one of the most iconic colours of Juneteenth gatherings. Today, red drinks like hibiscus tea, strawberry soda, and red punch; red foods like watermelon, strawberry pie, and red velvet cake; and red dishes like red beans and rice are all celebrated traditions on Juneteenth tables, honouring both the joy of emancipation and the enduring cultural heritage of African American cuisine.

Which of these dishes can be made completely ahead of time?

Most of these recipes are excellent for making ahead. The red beans and rice improves significantly after 24 hours and keeps for 5 days refrigerated. The salsa roja deepens in flavour overnight. The red jello salad must be made at least 4 hours ahead. The red deviled eggs need 2–4 hours for the beet juice to stain the whites. The red cabbage slaw is better the next day. The strawberry soda syrup keeps for 2 weeks in the fridge. The hibiscus tea and fruit punch can be made the day before (add sparkling water just before serving). The strawberry pie needs 3 hours to set and can be made the day before. The red velvet cake bites keep refrigerated for up to 3 days.

What are the best non-alcoholic red drink options for a Juneteenth celebration?

The spiced hibiscus iced tea, homemade strawberry soda, and red fruit punch are all spectacular alcohol-free options that are deeply, naturally red without any artificial colours. The hibiscus tea is particularly significant — it is a direct link to the bissap tradition of West Africa and Senegal and has a beautiful tart, floral flavour that is uniquely satisfying. For a large crowd, the fruit punch made with hibiscus, pineapple, ginger, and strawberry is the most spectacular option — it looks stunning in a big glass bowl and tastes as good as it looks. All three drinks can be made in large batches well ahead of the celebration.

How do I get the egg whites really red for the deviled eggs without artificial food colouring?

The beet juice method works beautifully and gives a natural, earthy red colour. For the deepest colour, use the liquid from pickled beets rather than plain cooked beets — the acidity in pickled beet juice penetrates the egg white more effectively. Soaking for 4 hours gives a light pink-red, while overnight refrigeration produces a rich, deep crimson. Make sure the egg whites are completely dry before filling — pat them with paper towels after removing from the beet juice. The colour will naturally be deeper on the surface and lighten toward the interior of the white, which creates a beautiful gradient effect that looks even more stunning on a platter.

Can the strawberry soda syrup be used for other drinks and desserts?

Absolutely — the homemade strawberry syrup is one of the most versatile things in this entire roundup. Beyond the soda, it works beautifully stirred into lemonade for a strawberry lemonade, drizzled over vanilla ice cream, poured over pancakes or waffles, swirled into iced coffee or cold brew, mixed into cocktails, or spooned over the strawberry pie filling for extra gloss and flavour. It also makes an extraordinary mocktail when mixed with sparkling water, fresh mint, and a squeeze of lime. At two cups of syrup per batch, you will likely have enough for multiple uses — make a double batch and keep it in the fridge for the whole week of celebrations.

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