Syrup

Sorghum Syrup

Sorghum syrup is a thick, amber-to-dark sweetener made by pressing sweet sorghum canes and boiling the juice—malty, grassy, and less sharp than blackstrap molasses. A traditional Southern US table syrup for biscuits, cornbread, and baking. Use as you would mild molasses or dark maple; flavour is distinctively cereal-sweet. Not the same as grain sorghum flour or molasses from sugarcane refining.

Also known as: Sorghum Molasses

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Sweet Sorghum Syrup

Light Sorghum Syrup

Dark Sorghum Syrup

Characteristics

Preparations

CookedLiquidPourableRawReduced

Provenance

Fair TradeOrganicSingle OriginTraditional

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AmberGrassy-SweetLiquidMaltyNaturalSweetenerThickTraditional

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 307

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 20.5 mg
Salt 0.05 g
Total Carbohydrate 73.8 g
Dietary Fibre 0.19 g
Total Sugars 71.2 g
Complex / starch 2.07 g
Protein 0.19 g
Water 22 g

Detailed nutrients

Energy 307 kcal
Water 22 g
Carbohydrates 73.8 g
- Sugars 71.2 g
  - Monosaccharides 49.8 g
  - Disaccharides 21.4 g
- Starch 2.07 g
  - Amylose 0.52 g
  - Amylopectin 1.55 g
  - Digestible Starch 1.76 g
  - Resistant Starch 0.21 g
- Fibre 0.19 g
  - Soluble Fibre 0.07 g
  - Insoluble Fibre 0.12 g
Protein 0.19 g
Vitamins 24.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.9 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
Minerals 308 mg
- Major Minerals 302 mg
  - Calcium 61 mg
  - Sodium 20.5 mg
  - Potassium 221 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.9 · vitamin-e: 0.09 · vitamin-k: 0.5 ·

Minerals

Sodium: 20.46 · Potassium: 221 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.

In the kitchen

Culinary partners and combinations that usually underperform with Sorghum Syrup.

Pairs well with

Classic and complementary matches

ButterSouthern US biscuits lineage
Milk
Oats
Pecan
PorkGlazes
Wheat

Usually avoid with

Often clash in flavour or tradition

History

1850US

Appalachian and Midwestern farms boiled sweet sorghum juice into table syrup.

1900US

Sorghum syrup became a rural pantry staple where maple was scarce.

2000US

Heritage food movements revived small-batch sorghum syrup.