How is sorghum syrup made?

Sorghum syrup is made from the sweet juice extracted from sorghum cane. It is a traditional sweetener common in the Southern United States, similar to molasses made from sugar cane. The process of making sorghum syrup involves pressing the juice from sorghum cane stalks, boiling down the juice to concentrate the sugars, and filtering to remove impurities. Let’s take a closer look at the step-by-step process.

Growing and Harvesting Sorghum

Sorghum is a cereal grain that grows tall like corn, with stalks reaching 8-12 feet in height. It is drought-resistant and grows well in hot, dry regions across the Southern and Midwestern U.S. Sorghum intended for syrup production is harvested in the late summer or early fall when the plants have reached maturity. The stalks are cut down and the leaves are stripped off. The bare stalks are then transported to the sorghum mill for syrup production.

Pressing the Juice

At the sorghum mill, the stalks are fed through a shredder to extract the juice. The shredded stalks are compressed between rollers to squeeze out the sweet green juice. The fibrous bagasse left over after juicing is removed. Modern sorghum mills use an expeller press, which is more efficient than roller mills. The expeller press uses a screw mechanism to squeeze out a higher yield of juice from the sorghum stalks.

Clarifying and Filtering the Juice

The raw sorghum juice extracted from the stalks contains impurities like cellulose and starch that need to be removed. The juice goes through a process of clarification and filtration to remove solids and clear up the liquid. A food-grade clarifying agent like gelatin is added to the juice, then it is heated. The clarifier interacts with tannins in the juice to form a flock that adsorbs suspended particles. The juice may be passed through a filter press to further remove sediment.

Boiling Down the Juice

After clarification, the juice is boiled down in evaporators to concentrate the sugars and moisture. This process is similar to making maple syrup. The juice is piped into large, shallow pans over a furnace or boiler. As it heats up, water evaporates off, thickening the sugary juice into syrup consistency. Evaporators allow better temperature control compared to old-fashioned open kettle methods.

The syrup is boiled until it reaches a target brix level, which is the measurement of dissolved sugar content. For sorghum syrup, the ideal brix level is around 74-78%, indicating the proper thickness and sugar concentration has been reached. Boiling may take 1-8 hours depending on the evaporator used. As it thickens, the syrup is periodically skimmed to remove scum and impurities.

Grading and Classifying the Syrup

The U.S. Department of Agriculture grades sorghum syrup based on color, clarity, and purity. There are three grades: U.S. Grade A, U.S. Grade B, and U.S. Grade C. Grade A is the highest quality, with clear syrup and good flavor. Grade B is fairly clear syrup with reasonably good flavor. Grade C is the lowest grade, with poor flavor and off-colors.

In addition to grading, sorghum syrup is classified into three main types:

  • Light amber – Made early in the season when juices are mildest
  • Amber – Most common type, made from mid-season sorghum
  • Dark – Made late in the season from mature sorghum, with the strongest flavor

Packaging and Pasteurization

After the syrup reaches the final brix level, it is removed from the evaporators. While still hot, the syrup is strained through a cheesecloth to filter out any particles. It is poured into containers to be packaged while still warm. Traditionally, sorghum syrup was canned in pint and quart sized tins. Today, it is also packaged in plastic jugs and glass jars.

The filled containers are pasteurized by quickly heating them with hot water or steam to kill any yeasts or molds. This helps preserve the syrup and extend shelf life. The containers are turned over during pasteurization to sterilize the lid area. After heating, the containers are flipped back over and cooled down quickly with cold water.

The Final Product

After packaging and pasteurization, the sorghum syrup is complete. It has a thick, viscous texture and a rich sweet flavor. The color ranges from golden to dark amber depending on when in the season it was produced. Sorghum syrup contains minerals like iron, potassium, and calcium and is prized for its natural sweetness. It makes for a delicious pancake topper, sweetener in baked goods, or addition to barbecue sauces and marinades.

Store opened sorghum syrup in the refrigerator for 6-12 months. Unopened jars can be kept in a cool, dry pantry for up to 2 years. Over time, sugars may crystallize in the syrup, which can be re-dissolved by heating the jar for a few minutes in hot water.

The History of Sorghum Syrup

Sorghum syrup has a long history in the United States. It was adopted from African slaves who brought knowledge of sorghum cultivation with them. By the late 1800s, sorghum was an important commercial crop across the South and Midwest, with thousands of small family-run sorghum mills in operation.

Sorghum production peaked in the early 1900s, before declining due to sugar shortages and the availability of cheap cane sugar syrup. However, in some areas like Kentucky and Tennessee, sorghum making continued as a strong tradition. Today there has been a revival of interest in sorghum syrup as a heritage food product and natural sweetener.

Although no longer produced on the massive commercial scale of the past, sorghum making carries on as a rural tradition. Small, family-run sorghum mills across the South keep the tradition alive by producing syrup for local consumption using generations-old methods. Sorghum festivals featuring syrup-making demonstrations help preserve sorghum’s cultural heritage.

How Sorghum Syrup Differs from Molasses

Sorghum syrup is often compared to molasses, since both are made by boiling down sugar cane or sorghum juice. However, there are some key differences between sorghum syrup and molasses:

  • Sorghum syrup is made from the juice of sorghum or milo stalks, while molasses is made from sugar cane juice.
  • Sorghum syrup has a milder, lighter flavor compared to molasses.
  • Molasses has a very dark color and more robust, bittersweet flavor.
  • Sorghum syrup is thinner and pours more freely than molasses.
  • Nutritionally, sorghum syrup has slightly higher levels of minerals like calcium, potassium, and iron compared to molasses.
  • Sorghum syrup is common in the U.S. South, while molasses is more popular in the North.

Despite their differences, both sorghum and molasses are wholesome natural sweeteners containing vitamins and minerals. Sorghum syrup offers a unique sweetness and flavor profile compared to other syrups.

Uses for Sorghum Syrup

Sorghum syrup’s delicious mildly sweet flavor makes it extremely versatile as an ingredient. Here are some popular ways to use sorghum:

  • Pancake and waffle topper – Drizzle over pancakes, waffles, or French toast for an extra touch of sweetness.
  • Baked goods – Use in place of granulated sugar or other liquid sweeteners in cookies, cakes, muffins, and breads.
  • Glazes and sauces – Whisk into glazes for ham, chicken, or pork or use to add body and flavor to sauces.
  • Oatmeal and porridge – Stir into hot cereals for a warming sweetness.
  • Marinades and barbecue – Mix with spices, vinegar, and oil for a sweet touch in marinades or barbecue sauce.
  • Tea and coffee – Add as a sweeter alternative to sugar or honey in hot or iced tea and coffee.

Sorghum syrup also makes an excellent gift, especially as a local specialty from southern farm stands or food shops. The rich amber color and traditional jars make sorghum a beautifully rustic edible gift.

Nutrition Facts of Sorghum Syrup

Sorghum syrup is nutritious as well as delicious. Here are some key nutrition facts about sorghum syrup:

  • Very high in calories – One tablespoon of sorghum syrup contains about 55 calories, mostly from carbohydrates like sugars.
  • High in minerals – Provides iron, potassium, calcium, and magnesium. A tablespoon meets 2-6% of the Daily Value for these.
  • Sweet but low glycemic – Sorghum syrup has a glycemic index of around 50, lower than sugar or honey.
  • Source of antioxidants – Contains health-protective compounds like tannins, policosanols, and phytosterols.
  • No fat, protein or fiber – Unlike molasses, sorghum syrup does not provide significant amounts of fats, protein or dietary fiber.
  • Free of additives or preservatives – Pure sorghum syrup contains no added ingredients, just concentrated sorghum juice.

In moderation, sorghum syrup can be enjoyed as part of an overall healthy diet. It provides some important nutrients and antioxidants. When substituted for higher glycemic sweeteners, it may have potential benefits for controlling blood sugar.

Selecting High Quality Sorghum Syrup

When shopping for sorghum syrup, here are a few tips for choosing a high quality product:

  • Check for fine print saying “100% Pure Sorghum” or “Sorghum Syrup.” Avoid blends diluted with corn syrup.
  • Select USDA Grade A for color and flavor quality assurance.
  • Look for syrup packaged in glass or BPA-free plastic.
  • Choose Responsibly Farmed or Fair Trade certified sorghum when possible.
  • For freshness, check the Best By date and choose the latest dates.
  • Inspect for proper thickness – it should be viscous and slowly pour from the bottle.
  • Avoid separation or crystallization, signs of instability.
  • Purchase from local farms or trusted natural food brands.

Paying attention to these quality points will help you end up with the best tasting, purest sorghum syrup made from heirloom sorghum varieties.

Common Questions About Sorghum Syrup

Is sorghum syrup gluten free?

Yes, sorghum syrup is 100% gluten free. Sorghum does not contain gluten proteins, so sorghum syrup is safe for people with celiac disease or gluten sensitivity.

Is sorghum syrup healthier than sugar?

Sorghum syrup is generally considered a healthier alternative to regular processed cane sugar. It has a lower glycemic index so it won’t spike blood sugar as quickly. It also provides small amounts of beneficial minerals, vitamins, antioxidants, and plant compounds not found in regular sugar.

Can you substitute molasses for sorghum syrup?

Yes, in most recipes you can substitute an equal amount of molasses for sorghum syrup, and vice versa. The flavors will be slightly different but the syrupy textures are quite similar. Reduce baking temperatures slightly to prevent burning or dryness when using molasses.

How do you store sorghum syrup after opening?

Once a jar of sorghum syrup is opened, store it in the refrigerator to prevent mold growth. It will keep for 6-12 months in the fridge before losing quality. Let refrigerated syrup return to room temperature before use for easiest pouring.

Does sorghum syrup go bad?

Unopened sorghum syrup can last up to 2 years in the pantry. Opened syrup will last 6-12 months refrigerated. Over time, sorghum syrup can crystallize, develop mold, darken in color, change texture, or develop off-flavors indicating it has gone bad.

Conclusion

Sorghum syrup is a traditional sweetener long beloved in the South. Producing this amber nectar requires harvesting sorghum cane, extracting and filtering the green juice, then boiling it down carefully into thick, golden syrup. The process is labor-intensive but rewarding, yielding a minimally processed, wholesome natural sweetener.

From its antioxidant properties to its smooth, mildly sweet flavor, sorghum syrup is treasured as both a heritage food and a modern staple. Drizzle it over biscuits, pancakes, and cornbread or use it to lift up baked goods, sauces, drinks and more. With proper storage, sorghum syrup can be enjoyed for months to come.

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