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Home-grown Blueberries with Sorghum Syrup over Plain Yogurt | by Melinda Young Stuart
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Home-grown Blueberries with Sorghum Syrup over Plain Yogurt

BLOGGED on Business Insider on a page (Science) about the role blueberries, may, or may not, play in helping to prevent Alzheimer's disease. They gave me--and Flickr--credit!!


A favorite combination! Sorghum Syrup is an American specialty (I think!), particularly a southern and midwestern one, with small-town roots. Now regaining some of the appreciation it had in the old days, if you can find a place to obtain it. More and more nowadays "Sorghum Festivals" are being held in the early fall where communities or farmers create it over an open fire and sell the product, direct.

Sorghum syrup (also called "molasses", although it is different from REAL molasses, which is a byproduct of making white sugar) is made by crushing the stem of the sorghum plant (the seed head is an important grain for humans and animals in Africa, Asia, and beyond). In the US sorghum is mostly raised for extracting the sweet juice in the stem--similar to sugar cane. A little in the field yields a lot in the bottle, which is one reason it was popular in the olden days among mountain people. This is boiled down in a large open pan until it is the dark amber color you see here. Sweet and slightly tart and tangy, it is DELICIOUS, most of its fans say. Some find it takes getting used to, but only if you are badly addicted to white sugar, say I!!

(I have produced a tiny [and very cheap)] cookbook explaining how to use the stuff. If you are interested, let me know. It is traditional for gingerbread and ginger cookies.)

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Taken on July 5, 2011