Season

September to mid-November

Selection

The juice of sweet sorghum (Sorghum bicolor) is extracted from the plant's stalks. Stalks are crushed, and the extracted juice is cooked down to a thick, sticky syrup.

Preperation

Sorghum syrup can be used in the same way honey is used. It adds sweetness to items such as oatmeal, biscuits, tea, or baked beans. It can also be used in baked goods.

Storage

Store at room temperature in an airtight container.

Recipies