Slow Crafted Sorrel from JamDung

On a crisp winter morning in the Bronx, the aroma of simmering hibiscus and spices wafts through the kitchen of Sorrel City, signaling the start of another small-batch production run. Our team carefully measures out the ingredients, adhering to a traditional Jamaican recipe that has been passed down through generations, with a focus on a specific ratio of hibiscus to ginger and spices.

Preserving a Heritage

Some people find that the slow, manual process of crafting our sorrel allows for a deeper connection to the cultural heritage of the drink, which is often associated with warm seasonal rituals and special occasions, such as Christmas and New Year's Eve, particularly in the Caribbean diaspora communities of Brooklyn and Queens.

Researchers have studied the traditional uses of hibiscus and sorrel in Jamaican cuisine, and Sorrel City is committed to honoring this legacy by using only the finest ingredients and time-honored techniques, which is reflected in the rich, full-bodied flavor of our sorrel. To start an order and experience the unique taste of our hand-bottled sorrel, visit our order page.

A Labor of Love

According to some enthusiasts, the resulting drink is not only delicious but also a testament to the power of traditional craftsmanship, with a flavor profile that is both tart and slightly sweet, making it perfect for sipping on its own or pairing with a variety of dishes, from jerk chicken to curry goat. Visit Sorrel City to learn more about our story and our commitment to quality.

As the batch comes to a close, our team carefully bottles and labels each container, ready to be shipped out to customers across Manhattan, Mount Vernon, and Connecticut, who appreciate the unique flavor and cultural significance of our small-batch Jamaican sorrel.