Pure Sorghum Syrup

Every fall in Muddy Pond, Tennessee, the air fills with the unmistakable scent of sorghum grain being cooked down over open heat. The Guenther family has been carrying on this tradition for generations, growing the sorghum, pressing the juice, and slowly boiling it into a syrup. Its unique toasty flavor sits between molasses and maple syrup with a subtle tang. Spoon it over biscuits, stir it into marinades, or use it as a natural sweetener in baking. 

Why we love it:

• A Southern classic with rich, earthy sweetness
• You may also see this named Sorghum Molasses, as Miss Lewis does in her Warm Gingerbread with Sweetened Whipped Cream recipe in The Taste of Country Cooking
• Delicious on biscuits and pancakes

This item is Final Sale. No returns or exchanges.