Antigua and Barbuda
Antiguan Sorrel
Sorrel
A ruby hibiscus drink steeped with warming spices and citrus, sweetened and served cold in Antigua and Barbuda, especially through the Christmas season.
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Saint Kitts and Nevis
Kittitian Sorrel
Sorrel
Drink prepared by steeping the petals of the sorrel (roselle) plant, a species of Hibiscus; the red-coloured liquid is flavoured with ginger, cinnamon, clove, and lime; rum can be added to make it alcoholic; a traditional Kittitian drink, especially at Christmas; the sorrel of Saint Kitts and Nevis; a festive, tangy beverage.
Jamaica
Sorrel
Dried hibiscus calyces steeped with ginger, pimento and cloves, sweetened and often spiked with rum — drunk at Christmas.
Trinidad and Tobago
Sorrel
Hibiscus calyces steeped with clove, cinnamon, ginger and orange peel, sweetened, and often spiked with rum at Christmas.