Sorghum Syrup

Sorghum, the maple syrup of the South and my current favorite Southern foodstuff (click here to check out the Oxford American Southern Food Poll) . A long time ago this was a dying grain, but in recent times Sorghum production has really picked up and is a predominantly Southern crop. Sorghum has a rich depth of flavor and yet this inherent lightness that just tastes so real. Nothing about it is artificial. Try it out by pouring in on a piece of toast, pancakes, some fruit, even in a vinaigrette. Or you can get out the ice cream machine and start cranking with Shae's Sorghum Ice Cream recipe. Yes, it is spring and it is time for ice cream (that is what Beatrice and Clementine say! and I second).

If you have never tasted sorghum, please try it. You can buy it at Gosford or call up Muddy Pond Sorghum Mill and they will send you some.


Shae's Sorghum Ice Cream

4 cups milk

2 1/3 cups cream

pinch salt

6 egg yolks

2/3 cup sugar

1 1/4 cups sorghum

1. Scald milk, cream, salt, and vanilla

2. Beat yolks, sorghum and sugar together until pale

3. Temper yolks in hot milk mixture

4. Return to heat and stir constantly until thickened to coat spoon

5. Chill and then spin (according to ice cream make instructions)

6. When done spinning add swirls to finished ice cream if desired*

*Sorghum gets very thick when cold so use a small stream of sorghum and fold while pouring.