The tropical flower used to make the Caribbean drink sorrel is hibiscus, specifically roselle (Hibiscus sabdariffa).
Caribbean sorrel is made mainly from the plant’s deep-red calyces—the fleshy structures surrounding the seed capsule—rather than from ordinary flower petals. The dried or fresh calyces are steeped or boiled in water, producing a vivid red drink with a tart, cranberry-like flavor. Sugar is usually added, and recipes often include ginger, cinnamon, cloves, bay leaves or citrus.
Sorrel is especially associated with Christmas celebrations in Jamaica, Trinidad and Tobago, Barbados and other Caribbean communities. The drink’s history also reflects the movement of plants and food traditions from West Africa to the Caribbean. Related beverages have different names elsewhere: bissap or sobolo in parts of West Africa, karkadé in Egypt and agua de Jamaica in Mexico.
The name can be confusing because “sorrel” also refers to unrelated leafy herbs in the genus Rumex. Caribbean sorrel is not that herb; it is roselle, a species of hibiscus. Some versions are served as a non-alcoholic punch, while others are mixed with rum or used in festive cocktails.