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THE NAME MAY not roll right off the tongue, but don’t let that stand between you and sorghum.
The South’s version of maple syrup, sorghum syrup comes from drought-resistant sorghum grass, which arrived from Africa in the 1850s and also produces an edible grain. Thick and sweet like molasses, the syrup has a toasty, nutty flavor but with a bright, slightly sour edge—you might even call it a twang—that cuts through the sweetness for a remarkably complex flavor. For you health nuts, it also contains iron, calcium and…