Sorghum syrup
Sorghum bicolor (juice) · Sweetener
Top 10 pairings
Sorghum syrup — known in the American South simply as "sorghum" or "sorghum molasses" — is the boiled-down juice of sweet sorghum (Sorghum bicolor), a tall cane-like grass pressed for its sweet stalk sap. Concentrated by long, open-pan boiling into a thick amber-to-russet syrup, it is sweet but tangier and more sharply flavoured than cane molasses, with a grassy-green, faintly sour, mineral edge behind its caramel.
Picking a good onedrag
Sealed, glossy, tangy and cleanFizzing, fuzzy, off
Open and in useEveryday bestWipe the thread and cap it tight after each pour. The working jar: gingerbread, glazes, baked beans, beaten into butter for biscuits.
Hold the jar to the lightA shade paler gold or darker than the last jar - the cut and the boil vary every autumn
Smell it off a clean spoonRounder, sweeter and cleaner, the tang softer - the pale table grade, boiled gently
The jar, lid and first turnOpen and in use - a sticky ring dried down the side, the thread tacky
Read the ingredient lineThe jar says 'sorghum molasses', but sorghum juice is the only thing on the ingredient line