Sorghum Syrup – Heart and Soul

I have a soft spot in my heart for sorghum syrup. My mother grew up with sorghum on the Georgia farm where her father made it for the family. She loved it so much she shared that love with her children. As a child, I can remember a farm near where my grandparents lived in Alabama that had a sorghum mill. My husband Phil often talked about his summer job stripping sorghum stalks in West Tennessee. So we both had a history with sorghum and loved the flavor of this uniquely flavored syrup. We often sought out local sources to pour over hot biscuits.

Often referred to as molasses, sorghum is actually syrup. Molasses is made from the juice of sugar cane. Sorghum is made from the stalks of a cereal grain, ground to release the juice and boiled down into syrup.  Like many of our traditional Southern favorites, sorghum has been rediscovered. Several years ago, I was thrilled when a chef served a mixture of sorghum and butter with hot biscuits at the Southern Foodways Symposium. Now sorghum is being used as ingredient in dressings, marinades, sauces and as sweetener in many recipes. With Sorghum’s new-found attention, I’m hoping sorghum producers will find innovative outlets for their craft and be able to continue the sorghum tradition.

I can think of no greater tribute to sorghum than the classic Martha White® “Hot Rize” Biscuits – hot, buttered and topped with a drizzle of this deliciousness. If you’re not a sorghum aficionado, you owe it to yourself to find some and try it!

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