Good EatsApril 24, 2015
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It isn’t honey, it isn’t molasses, and it sure isn’t sugar. Sorghum syrup is a homegrown Southern sweetener in a class of its own, with a distinctive and lingering flavor. In Sorghum’s Savor, North Carolina–based food writer Ronni Lundy takes an equally deep look at the lengthy history of this versatile Appalachian staple, which can lend bittersweet base notes to everything from biscuits and cocktails to curries and salads. You’ll find recipes for all of those in Lundy’s new cookbook, alongside passages explaining how modern makers distill syrup from pressed sorghum cane juice, and why they still bother.