Chef Millie Peartree celebrates Juneteenth—a holiday to commemorate the emancipation of enslaved people in the United States—with this punch. It's inspired by a recipe her second grade teacher, Ms. Purnell, made at the end of the school year. The red color, she tells us, symbolizes the bloodshed and resilience of those enslaved.
In this punch, Millie skips ice in favor of strawberry sorbet. Not only does it keep drinks cold, but it adds a delicious creaminess as well. For best results, we recommend starting with cold ingredients and serving the drinks in chilled glasses.
cranberry juice
ginger ale or 7Up, chilled
pineapple juice
orange juice
lemon or lime juice
strawberry sorbet
navel orange, sliced
pineapple chunks or rings
Maraschino cherries
Sliced strawberries
Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer and founder of Full Heart Full Bellies an initiative created to feed children in food insecure households.
