This drink is made with Roselle flowers. It is best served chilled, with ice and you can even add a little bit of rum to spike it. In Trinidad, it became a Christmas drink by default, because it is at that time of year that we harvest the pods from the plant.
Put the water, clove and cinnamon in a pot and bring to a boil.
When boiling, add the sorrel flowers.
Turn off heat, cover and let flowers steep a few hours or overnight.
Strain and sweeten to taste.
Bottle or serve with lots of ice.