Sorghum Syrup is made from sweet sorghum, a particular variety naturally high in sugar. Sorghum is a type of grass that came originally from Africa but is now grown in America. It grows well in arid climates and is very drought resistant. The method of production is very similar to sugar cane. The stems are stripped of leaves and the canes are crushed to extract the juice. This is filtered and boiled down into the syrup.
Conclusions at End of Page - Click Here.
It is about as sweet as ordinary sugar and is always in a liquid state that has a viscosity similar to honey. It is usually fairly dark brown in color with a pleasant but slightly sour molasses flavor. It can be used as a sweetener on its own or as an ingredient in cooking. It was traditionally poured over hot biscuits.
It's glycemic index is about 50, slightly lower than sugar.
A typical breakdown would be:
Conclusions and Summary:
It is a natural product and is fine in moderation. However it is just another form of sugar. Care needs to be taken to avoid excessive consumption. Not suitable for diabetics. Should be used in place of, not in addition to, ordinary sugar. Has some nutrients but none of the medicinal or antiseptic qualities of honey.
(Note: Above figures are for dry weight i.e. adjusted for the fact that the syrup is about 22% water)
Taste: -------- Good
Click Here to Return from Sorghum Syrup to All Sweetener List