Sorghum syrup is a natural sweetener made by processing juice squeezed from the stalks of certain types of sorghum (Sorghum bicolor) called sweet sorghum or sorgo.
Sweet sorghum is grown for syrup or forage, whereas most other sorghums, commonly referred to as milos or kafirs, are grown for grain.
This juice is boiled down, much like
maple syrup, to produce a dark sweet syrup similar in flavor to molasses
without the bitterness associated with molasses. It can be used in
any recipe calling for molasses.
Sorghum syrup and molasses are not the same.
Molasses is a byproduct of the sugar industry.
Sorghum does not need refrigerated and it will
It could "sugar" or crystallize like honey and to return it to liquid,
just reheat it gently.
Sorghum contains iron, calcium and potassium.
2 3/4 cups whole
wheat pastry flour*
1 teaspoon baking soda*
1 teaspoon cinnamon*
1 teaspoon ginger*
1 cup brown sugar, packed*
3/4 cup margarine, softened
1/4 cup sorghum syrup*
cane juice crystals, to roll dough in
Combine flour, soda, cinnamon, and
ginger; set aside.
Cream the sugar with the margarine. Beat in the egg and
syrup until light and fluffy.
Stir in flour mixture until blended (do not
Chill in the refrigerator.
Preheat oven to 375ºF. Shape dough
into balls about 3/4-inch in diameter; roll in cane juice crystals.
on lightly greased baking sheets about 2 inches apart, then flatten with
the bottom of a glass dipped in cane juice crystals.
Bake about 8 to 10
minutes, or until set. Cool. Makes about 8 dozen cookies.
*Denotes items available at