sweet sorghum

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sweet sorghum

[‚swēt ′sȯr·gəm]
(agriculture)
Sorghum bicolor. A crop plant grown primarily for syrup production and for forage.
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Demand for sorghum syrup has doubled during the last five years, says James Baier, executive secretary of the National Sweet Sorghum Producers and Processors Association, rising so fast that some of his 300 members have begun running out before the new season starts.
In a medium pan over medium-high heat, combine the milk, sorghum syrup and salt.
In a medium bowl, whisk together the sorghum syrup, lemon juice, vinegar, paprika and cumin.
Then, in the 1890's, the technology for beet sugar refining and corn syrup production came to the fore and the production of sweet sorghum syrup began to decline.
However, with today's technology advances, sweet sorghum syrup production is mechanized, large-scale, and consistent.
Sorghum syrup is a 100 percent natural sweetener sometimes called "sorghum molasses," as its flavor and uses are similar to those of molasses made from sugar cane.
When made at home, every batch of sorghum syrup turns out a little different because many variables play a part in the process.
You must cook the juice down to the final sorghum syrup.
A fire pit is the typical heat source for small-scale sorghum syrup production.
Watch the temperature of the sorghum using a candy thermometer to help identify when the sorghum syrup is nearly done, around 225 to 235 degrees Fahrenheit.
Immediately ladle the sorghum syrup into sterilized jars and screw on clean lids.
The final summer party of the year is coming to a dose, replaced with dreams of baked sweet potatoes and hot biscuits smothered with butter and drizzled with sorghum syrup.