Caribbean sorrel

Caribbean sorrel is a deep ruby-red Christmas drink made by steeping the dried red sepals (calyces) of roselle — Hibiscus sabdariffa, called sorrel across the English-speaking Caribbean — with ginger, cloves, cinnamon and orange or citrus peel, then sweetening the strained infusion with sugar. It is tart, spiced and intensely coloured, served cold over ice and very often spiked with rum. Despite the shared name it has nothing to do with the green European herb sorrel (Rumex). It is the signature festive beverage of Jamaica, Trinidad and Tobago, Barbados and many other islands, brewed in batches for the holidays.