amber mayfield hewett I love a good party. I wouldn’t call it “good” in the sense that there were enough chairs and everyone loved their dips (although great dips and a place to sit definitely don’t hurt). For Amber, a good party is one where everyone feels like they belong. No one will ever feel like they’re a plus-one or wonder if they would have been better off staying home. “In my early 20s, I was living in Harlem and working as an assistant at a television network,” she explains in her new book. it’s your turn to be the host. “I loved going out, exploring restaurants and private clubs… But I always felt like something was missing. Even though I was always surrounded by people, I felt alone.”
So Amber started her own supper club, hosting dinners as a way to build community. “The first dinner was 24 people: roommates, co-workers, people I met around town,” she says. “Everyone came in as strangers, but as the night wore on, they were laughing and exchanging stories like old friends.” Her supper club then became… full time careerAnd as of this week, book — A guide to hosting meaningful gatherings of all kinds, including friend potlucks, Sunday dinners, and, of course, cookouts.
“Essentially, the cookout is a way for the village to come together,” Amber explains. “I have an open door policy with my kids and friends of friends, and for me, cookouts are synonymous with freedom, as holidays like Juneteenth are common to celebrate with kids.” In her book, Amber offers a complete guide to Juneteenth cookouts, from grilling tips to lawn games and even her own recipe for a traditional red drink. “It’s customary to serve red food and drinks on Juneteenth,” she says. “Red is a symbol of the deep sacrifice and resilience of African Americans.” Amber’s recipe starts with a classic sorrel syrup base (“you can use the same technique to make other syrups like lavender or elderflower”) and adds a splash of rum. “It’s also easy to leave out the alcohol if you prefer a non-alcoholic version,” she added. “The drink alone is delicious and refreshing.”Here’s how to make it…
red drink
Serves 15 people
from it’s your turn to be the host Written by Amber Mayfield Hewett
Sorrel syrup:
4 cups (1L) of water
1 1/2 cups (300 g) sugar
1 cup (1 1/2 oz/40 g) dried hibiscus flowers, cut and sifted
2 cinnamon sticks
punch:
Two 2L bottles of club soda
1 cup (240ml) dark rum
Juice of 2 large lemons
ice cubes
4 lemons, sliced and seeds removed (for garnish)
Make the syrup: Combine water and sugar in a medium saucepan. Place over medium heat and bring to a boil, stirring, until sugar dissolves. Add the hibiscus flowers and cinnamon stick and stir until the flowers begin to soften. Reduce heat to medium to maintain a gentle boil. Simmer, stirring occasionally, until the syrup turns deep red and infuses the floral flavor (about 20 minutes). Remove from heat and let stand for 5 minutes.
Strain the mixture through a fine sieve into a bowl, pressing down on the solids to extract all the liquid. Discard solids. Allow syrup to cool completely (about 30 minutes) before using or storing. Sorrel syrup can be stored in an airtight container in the refrigerator for up to a week.
Make the punch: In a large punch bowl, whisk together club soda, 1 cup (240 ml) sorrel syrup, rum, and lemon juice. (Amber says, “If you want a little more flavor without using rum, add lemonade or berry-flavored sparkling water.”) Add ice and garnish with lemon wheels.
Thanks to Amber for sharing this recipe! Her blog is full of party recipes and hosting tips. book and Newsletter.
PS 5 easy party dishes and a solid fruit salad.
(Top photo: Excerpt from Xiana Gutierrez) it’s your turn to be the host Written by Amber Mayfield Hewett, published by Artisan Books. Copyright © 2026.)
Source: Cup of Jo – cupofjo.com
