- Published: 12 July 2026
More Than a Drink: The Story Behind Soruhl
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.
Growing up with Jamaican heritage, those traditions were always part of my life. Years later, after moving to Sweden, I realised that although people were becoming increasingly adventurous with food and drink, very few had ever experienced an authentic Jamaican sorrel drink. That felt like a missed opportunity—not just for people to discover a new flavour, but to discover a small part of Jamaican culture.
Why I Created Soruhl
Soruhl was created to change that.
Rather than simply recreating a traditional recipe, I wanted to introduce people to the vibrant flavour of hibiscus through a drink that felt both authentic and contemporary. Every bottle is handcrafted in Sweden using natural ingredients and inspired by the Jamaican sorrel I grew up knowing. It’s a meeting point between two cultures: the warmth, generosity and vibrancy of Jamaica, and the craftsmanship and attention to detail that Sweden is known for.
Creating Soruhl has never been about copying the past. It’s about respecting tradition while giving it a place in today’s world. Whether someone discovers Soruhl at a café in Stockholm or around a dinner table with friends, I hope they experience the same sense of curiosity and hospitality that has always surrounded Jamaican sorrel.
A Modern Take on Jamaican Sorrel
The result is a naturally refreshing hibiscus drink that’s bold without being overpowering. The hibiscus brings a bright, tart flavour balanced by fresh ginger, orange and carefully selected spices. Some people enjoy it over ice on a warm summer afternoon, while others serve it warm during winter. It pairs beautifully with food, works perfectly in cocktails and mocktails, and is just as enjoyable on its own.
Soruhl has never been about replacing anything. It’s about offering another choice. Whether you drink alcohol or not, there’s always room on the table for something different—something with history, character and a story worth sharing.
Why We Created the Soruhl Journal
That’s also why we created The Soruhl Journal.
This is a place to explore the stories behind Jamaican sorrel, hibiscus and Caribbean food culture. Over the coming months we’ll be sharing recipes, serving ideas, cultural traditions and the people helping more people discover Soruhl. We’ll explore how hibiscus is enjoyed around the world, celebrate the richness of Caribbean culture and introduce some of the cafés, restaurants and retailers that are bringing new flavours to curious drinkers.
If you’ve only just found us, welcome.
Whether you’re discovering Jamaican sorrel for the first time or you’re already familiar with its traditions, we hope every bottle encourages you to explore something new, connect with a different culture and enjoy the experience.
After all, that’s what Soruhl has always been about.