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.
Recipe information
Yield
makes about 3 quarts
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
Preparation
Step 1
Whisk together the sour cream, buttermilk, and sugar until the sugar dissolves. Freeze in an ice cream maker.
Step 2
Serve immediately, drizzled with sorghum, or pack into a container, cover, and freeze for up to 3 days.
