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, 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 until it thickens and becomes golden.
When PeachDish uses Sorghum, we always use Muddy Pond Sorghum Mill Sorghum. A favorite brand of those rare, still operating general stores, Muddy Pond sells 100% pure sorghum with no additives.
This bottle of Muddy Pond Sorghum Syrup is a quarter pint, which equates to 4 fl oz or 8 Tbsp!