Sorghum is a climate-resilient crop that can grow in marginal soil and does well in upstate New York. It was introduced into North America from its native Africa as part of the slave trade, and the first commercial offering of sorghum seeds can be traced to William Robert Prince, a horticulturist in Flushing Queens who grew and distributed sorghum seed. Interestingly, an increase in sorghum syrup production was observed as the Civil War became imminent, and consumers in the North wanted to avoid supporting the sugarcane industry in the South.
Our syrup is made from sweet sorghum varieties grown without any herbicides or other pesticides. We plant the seeds in May and harvest the towering stalks late in the fall, using a mix of old school and new techniques to extract the juice and boil it down to a thick luxurious consistency.
Our distinctive Finger Lakes style syrup offers a cleaner, smoother flavor profile than traditional sorghum syrup. It is a versatile sweetener that can be used in cooking, baking, and beverages or just drizzled over some piping hot biscuits.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.