This traditional Caribbean Christmas drink is made from a variety of hibiscus rosella flowers and herbs. This magical drink is popular during the holiday season on islands such as Jamaica, Trinidad and Tobago.

Sorrel is not a unique flower, it is the Jamaican word for hibiscus, a flower that grows widely on the island. While Jamaicans do this with fresh hibiscus harvested in December, you can use dried hibiscus as they are easily available in the markets. 

All islanders appreciate a cold glass of sorrel drink on hot Caribbean days. Because we have islands in the Caribbean, we also have variations of this refreshing drink. So use the below mentioned ingredients as a basic guide to creating an enticing drink. 


5 cups sorrel flowers

2 cups water

1/4 cinnamon stick

1/2 piece dried orange peel

2 to 3 whole clove

1/4 slice fresh ginger

Granulated sugar as per taste

Tip: Traditionally, cane sugar is used to sweeten the sorrel drink, but you can use any sweetener you prefer.


  • Remove the seeds from all the flowers and discard them.
  • Put the sorrel flowers, dried orange peel, cinnamon stick, cloves and fresh ginger in a large pot.
  • Pour two cups of water and bring to a boil. Reduce heat and allow it to rest for about 30 minutes. Then remove from the heat, cover with a lid and let stand for a few hours. For maximum taste, let rest overnight.
  • Shift and discard the ingredients.
  • Put it in a cool place and sweeten it with granulated sugar (to taste).
  • When serving, don't forget to add crushed ice and lime slices.

Make this drink any time round the year and enjoy it with friends.