Sorghum is a rich, earthy syrup produced mostly in the South and Midwest from a naturally sweet and juicy grass of the same name. So nutritious that doctors used to recommend a daily dose, it is similar to molasses but a little less sweet and with a deeper flavor.

Ingredients

　　4 cups sour cream or crème fraîche, homemade (page 224) or store-bought

　　4 cups (1 quart) buttermilk

　　2 1/2 cups sugar

　　Sorghum or dark molasses, for serving

Step 1

Step 2

　　Cooking in the Moment