Years ago, while on a sorghum hunting expedition in the Arkansas Ozarks, I stopped at an old farmhouse. It turned out to be a memorable occasion. Search for 'pure' country sorghum worth the trip ...

Determined to keep the practice alive, the Guenthers use a labor-intensive process to make 100% pure Muddy Pond Sorghum that involves squeezing juice from the cane, bringing the juice to a boil ...

Sorghum syrup can be mixed with butter and spread on biscuits or other baked goods. Sorghum flour and syrup are used in baked goods such as cookies and cakes. Sorghum flour can be used to make bread.

History & process. The history of cane syrup dates back centuries. Sugarcane was introduced to the South in the 1700s. The warm, humid climate allowed sugarcane to thrive, and boiling down ...

Its most enduring form is sorghum syrup, which is a sweetener extracted from the stalks of the plant. It's similar to molasses in terms of consistency and color and often used as a substitute.

Sorghum syrup comes from the stalks of sweet sorghum. It’s a natural sweetener for baked goods and other desserts. Popped sorghum is smaller, sweeter, and more nutrient-dense than popcorn.

Popped sorghum has that same flavor profile, but a crunchy texture, and sorghum syrup or sweet sorghum has a sweet, nutty, almost umami flavor, comparable to molasses. Sorghum Benefits.

Determined to keep the practice alive, the Guenthers use a labor-intensive process to make 100 percent pure Muddy Pond Sorghum that involves squeezing juice from the cane, bringing the juice to a ...

The molasseslike sweetener that has long had a following in kitchens in the South and Midwest also has found its way onto fine restaurant menus. Try it with butter on a biscuit, or use it in ...

Sorghum syrup and even sorghum grain are being thrust into the limelight by a new generation of chefs in the South and beyond who appreciate its complexities and its provenance.