Sorrel's Roots in West African Tradition

On a warm December 26th, Boxing Day, in the Bronx, the aroma of sorrel wafts through the air, transporting residents to the sun-kissed hills of Jamaica, where this beloved drink is a staple of the holiday season. At Sorrel City, we are proud to be a part of this tradition, hand-bottling our Jamaican sorrel with hibiscus and a touch of sweetness, just as our ancestors did.

African Roots

Sorrel's story begins in West Africa, where the hibiscus sabdariffa plant, from which sorrel is made, has been used for centuries in traditional medicine and cuisine. Researchers have noted that the plant was highly valued for its flavor, nutrition, and medicinal properties, making it a prized commodity in the transatlantic trade.

As West Africans were forcibly brought to the Caribbean, they brought with them their knowledge of sorrel and its uses, adapting it to the new environment and ingredients available. In Jamaica, sorrel became an integral part of the cultural heritage, particularly during the holiday season, where it is served at family gatherings and parties.

Caribbean Kitchens

In Jamaican kitchens, sorrel is often made with a combination of hibiscus, ginger, and spices, with some recipes calling for a ratio of 3 parts water to 1 part sorrel. At Sorrel City, we adhere to this traditional method, adding a touch of sugar and optional rum or wine to give our sorrel a unique flavor profile. To start an order and taste the authentic flavor of Jamaica, visit our order page.

Sorrel City is committed to preserving the traditional methods and ingredients that make our sorrel so unique, while also innovating and adapting to the tastes of our customers in the Bronx, Mt Vernon, Manhattan, Brooklyn, Queens, and Connecticut. To learn more about our story and mission, visit our home page.