In Jamaica, the traditional Christmas beverage made from hibiscus flowers is sorrel.
Jamaican sorrel is prepared from the crimson calyces of roselle (Hibiscus sabdariffa), rather than from the petals of an ornamental hibiscus. The calyces are steeped or boiled with water, ginger and spices such as cloves, cinnamon or pimento, then sweetened and served chilled. Lime juice or rum may also be added.
The drink reflects the movement of roselle and related food traditions from West Africa through the Caribbean. In Jamaica, it became especially associated with Christmas, when families commonly serve it alongside fruitcake or sweet-potato pudding. Its deep red color and tart, cranberry-like flavor make it a festive alternative to hot holiday drinks.
A common mix-up is calling sorrel simply “hibiscus tea.” That description is broadly understandable, but Jamaican sorrel usually refers to a spiced, chilled Christmas punch. Ginger beer is a different Jamaican drink: it is ginger-based and often carbonated, with no hibiscus as its defining ingredient.