Sweet Sorghum Syrup with Frances Olson

Frances Olson’s family grew sweet sorghum, a variety pressed for its stalks’ juice and processed into syrup. The syrup was used as a sweetener and especially popular when sugar prices were high during the Civil War, Depression and in times of drought as the crop was particularly drought tolerant.

A labor-intensive process, competitive sugar prices and relatively small yield rates (100 gallons of juice to 1 gallon of syrup compared to sugar maple’s 40 gallons of sap to one gallon of syrup) have led to a decline in its popularity. However, a small number of farmers continue the tradition making it possible for Olson and younger generations to taste a bit of the past and perhaps imagine new recipes and uses for it in years to come.

For more Arts and Culture content, check out TPT Originals: https://www.tptoriginals.org/
To learn how to make your own Sorghum Cookies: https://www.tptoriginals.org/sweet-so...

This segment is a part of MNO Presents Culinary Artists:
Ann Kim | Chef: https://www.tptoriginals.org/step-int...
Sameh Wadi | Chef: https://www.tptoriginals.org/get-a-ta...
Shige Furukawa | Chef: https://www.tptoriginals.org/discover...
Pineapple Mint Kombucha: https://www.tptoriginals.org/making-k...

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