Sweet Sorghum Revival: How to Grow Your Own Natural Sweetener

Allergic to bees and don’t have sugar maple trees, but still want to produce your own sweeteners? Try sweet sorghum syrup, a natural sugar substitute that can grow in most U.S. gardens.

squeezing sorghum canes
Sorghum-making is a way to increase your food self-sufficiency while maintaining a meaningful tradition. 
Photo By Flickr/PJ Chmiel
strip the leaves off the sorghum stalks
Up to a week before you press your sorghum, strip the leaves and seed heads from the stalks. 
Photo By Sherry Leverich Tucker
the sun shinning through a field of sweet sorghum canes
Many factors work together to turn out a unique batch of homemade sorghum syrup each time 
Photo By Dreamstime/Jaboo2foto
the craft of sorghum making
The craft of sorghum-making requires special equipment to press the juice from the canes. 
Photo By Sherry Leverich Tucker
cook down the sweet sorghum to make syrup
After pressing the cane through the mill, transfer the juice to a long, shallow pan to cook down over a fire pit into the final syrup. 
Photo By Sherry Leverich Tucker
cans and jugs of sorghum syrup
Sorghum is a natural sweetener that's packed with nutrients and can be used in many recipes.
Photo By Susan Abernethy
Sherry Leverich Tucker
Sherry Leverich Tucker is inspired and fascinated by country skills — especially sorghum-making, market gardening and hog-raising. Send her your sorghum-making memories and recipes.  
Photo By Sherry Leverich Tucker

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