Peek in the Pantry


Peek in the pantry of any South-loving cook and you’re likely to find Sorghum. Known for its depth and wide range of flavor, this sweet syrup is like the first cousin of molasses. Unlike molasses though, it is not a by-product of another process. Sorghum is made by squeezing the green juice out of the stalks of Sorghum cane and boiling it to a thick, golden syrup.

We consulted our resident Southern Grandmother and she told us that when she was growing up in the mountains of North Georgia, there was a man who had all of the equipment needed to make sorghum from start to finish and he’d venture from house to house, using the crops from each farm to fill dozens of jars that the family would put away to use throughout the year. The town knew that this was happening not by the sight or sounds of heavy machinery, but rather by the sweet, hunger-inducing smells that wafted throughout the county as the sweet juice boiled. She also said that children would take leftover biscuits from breakfast, poke a hole in the top of them, pour sorghum into that hole, and bring this treat to school for a snack.

When PeachDish ships Sorghum, we always use Muddy Pond Sorghum Mill Sorghum. A favorite brand of those rare, still operational general stores, Muddy Pond sells 100% pure sorghum with no additives. The Muddy Hill Mill is located in the hills of Tennessee, between Nashville and Knoxville, and if you visit during September or October you’ll catch the Guenther Family making the syrup.