Sorghum syrup is a sweet syrup derived from sorghum grass. It is known as sorghum molasses in some regions of the United States.
Sorghum syrup is a traditional sweetener in the southern United States, and is served with biscuits, pancakes, cornmeal mush, grits and other hot cereals. It is gluten-free and can be used as a sweetener in recipes calling for honey and molasses.
How to substitute sorghum syrup in recipes
- Sorghum syrup can be substituted in a 1:1 ratio for honey and molasses.
- Sorghum syrup can be substituted for sugar by 1/3 over the amount of sugar, decreasing the water or other liquid in the recipe by an equal amount. Do not replace all sugar with sorghum because it will affect texture and browning.