History of Sorrel

Sorrel, also known as Hibiscus, is enjoyed globally and made from an infusion of the sepals of the Roselle (Hibiscus Sabdariffa) flower. In Asia and the Middle East, it's typically consumed as a hot tea, similar to how it is enjoyed throughout Europe. Across the African continent, especially in West and Central Africa where Hibiscus originates, it's usually served as a refreshing cold drink. In South and Central America, Hibiscus is consumed as a cool, revitalizing beverage, one of many flavors of "aguas frescas." In Mexico, it is called Agua de Jamaica (pronounced Ha-my-ka), named after the Caribbean island from which it was introduced. It is widely believed that Hibiscus was brought to the New World during the forced migration of Africans. Traditionally, Hibiscus is consumed during celebratory occasions and is thought to be the precursor of the popular “Red Drink” enjoyed in the southern United States during social gatherings.

In Jamaica and some surrounding Caribbean islands, Sorrel is typically consumed during Christmas time, where it plays a key role in hospitality traditions. Each household prepares its own version of Sorrel, offering it along with Christmas pudding (fruitcake) to visitors as unofficial sacraments of hospitality during the holiday celebrations. Sorrel is often prepared with a generous amount of white overproof rum, making it a potent libation. It is considered impolite to refuse either offering, and one is expected to compliment the quality of both. In recent years, Sorrel has become available commercially year-round in the ubiquitous twelve-ounce format as a refreshing drink in a more diluted, non-alcoholic form.

In line with its mission to bring sophisticated Caribbean flavors to the global epicurean market, Joy’s Island Spice has developed its Sorrel as a non-alcoholic Elixir. The term "elixir" is fitting, as it suggests a more concentrated form and hints at its inherent magical properties. Joy’s Sorrel Elixir was designed as a refined, non-alcoholic beverage suitable for year-round enjoyment, similar to a non-alcoholic Amaro. The Mocktail beverage segment is the fastest-growing drink category as consumers seek to reduce or eliminate alcohol consumption. Joy’s Sorrel offers a complex array of flavors that can be enjoyed on its own—warmed as a mulled wine, at room temperature as a cordial, or over ice as an aperitif. It also serves as a versatile mixer in various non-alcoholic cocktails (mocktails). Joy’s Island Spice Sorrel (Hibiscus) Elixir was awarded a gold medal in 2024 at the World Alcohol-Free Awards in London, where it received high praise for its unique flavor profile.

Additionally, Joy’s Sorrel (Hibiscus) Elixir can be used to create a variety of delicious alcoholic cocktails, further showcasing its versatility as a mixer. It is quickly becoming a favorite among mixologists worldwide and is available in several high-end restaurants. A list of delectable recipes is
available on this site.