Sweet Sorrel

In the Eastern Caribbean two things are true signs of the Christmas Season: parang flooding the radio waves, and a cold glass of sorrel on standby in every fridge.

Sorrel is a sweet, syrupy drink made from a seasonal blossom of the roselle hibiscus. The Wife spared me a few blossoms to photograph while she boiled the rest in a pot of water - mixing in brown sugar, curly sticks of raw cinnamon bark, a few cloves, and a bit of ginger.

If you're in the area, stop on by for a taste.

Calliste, Grenada