I know my Southern readers will know what sorghum is but some of you may not so here's a lesson on Sorghum 101. Sorghum syrup is made from cane sorghum by squeezing the juice from the cane and cooking off the excess water to obtain a sweet, sticky syrup. It has many uses - a primary one being as a spread on hot biscuits. It is often used as a sweetener in cooking breads and other foods. It is primarily grown in Georgia. It is expensive to grow. Labor being the main cost factor. Per acre it takes twenty hours of labor to strip the cane before it is cut. Growers say stripping the cane (prior to cutting) results in higher yields of syrup - as much as thirty gallons per acre. And that stripping the cane results in a higher quality syrup. Sixty hours of labor is allocated for cutting the cane by hand and removing the heads. So as you can tell Sorghum is a labor-of-love but oh what a great reward! My favorite brand is Sand Mountain (which has become hard to find) http://sandmountainsorghum.com/ ~ Chef Wilkinson ~
