The Soruhl Journal
The Soruhl Journal explores Jamaican sorrel, hibiscus traditions, culture, recipes, founder stories and thoughtful drinking moments.
More Than a Drink: The Story Behind Soruhl
- Sunday 12th July 2026
Every great drink has a story, and ours begins with Jamaican sorrel.
For generations, Jamaican sorrel has been part of celebrations across the island. Made with dried hibiscus flowers, fresh ginger, citrus and warming spices, it’s more than a refreshing hibiscus drink. It’s the smell of ginger filling the kitchen before Christmas, family recipes that everyone swears are the best, and a tradition of welcoming friends and neighbours with something made to be shared.
Behind the Brand
- Monday 18th May 2026
There is a lot of pressure when you're building a food or drinks brand to move quickly. Get the product finished, get it out there, find customers and then work out how to make more of it. I understand why. I've certainly had plenty of moments when I've wanted Soruhl to move faster too.
Hosting
- Tuesday 14th April 2026
I love the slightly chaotic first part of having people over.
Someone arrives early. Someone else is late. Coats end up somewhere they weren't supposed to, people are being introduced and you're trying to finish whatever you should have finished twenty minutes earlier.
Small batches
- Wednesday 11th March 2026
“Small batch” appears on so many food and drink labels these days that I'm not sure it always tells you very much.
For Soruhl, it's still quite literal.
We make relatively small quantities in Stockholm, and I'm very close to the process. I know that won't always be practical if Soruhl grows in the way I want it to, but I'm glad this is how the business started.
Starting a drinks brand
- Monday 23rd February 2026
When I started Soruhl, I thought making a really good drink would be the difficult part.
That was slightly naive.
I'd spent years developing the recipe, so once I finally had something I was proud of, I assumed the hard work was more or less done.
From a Kitchen Table to an IWSC Silver Medal: The Journey Behind Soruhl
- Tuesday 22nd July 2025
Three years ago, Soruhl existed only as an idea.
Not in a factory or a business plan, but around my dining table. It was a simple thought that refused to leave me: what if more people could experience the drink I had grown up with?