The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink.

MAKES 1 QUART

4 hibiscus tea bags or 1 cup sorrel petals (available in Caribbean markets)


2 whole cloves


1 2-inch cinnamon stick


1/2 slice ginger, peeled

1/2 cup light brown sugar


1 tablespoon fresh lime juice.

1. In a large saucepan, combine tea bags or sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.

2. Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well.

Source: caribbeantravelmag.com