Syrup
Sweet Sorghum Syrup
S tier
Sweet sorghum syrup is the Appalachian and Southern US kettle product: pressed sweet-sorghum canes, boiled like cane, grassy-malty, amber to dark, the biscuit pour that is not molasses. A good jar tastes green and caramel at once. Pour it on cornbread. It is seasonal and often local. Blackstrap is the wrong swap; light molasses is closer but not grassy.
Track this ingredient
Unit
Characteristics
Preparations
BakeBiscuitsCornbread
Traits
Amber DarkBiscuit PourGrassy MaltGreen CaramelLocal SeasonNot MolassesSorghum CaneSouthern Kettle
History
US
Sweet sorghum was promoted in the US as a home sugar crop; the syrup stuck in the South and Appalachia.
US
Community sorghum boils made the syrup a mountain pantry staple.
Heritage food revival put sweet sorghum syrup back on restaurant biscuits.