Honey vs Sorghum Syrup: Two Southern Sweeteners Compared
Honey vs sorghum syrup is a comparison rooted in Southern and Appalachian kitchens, where both have sweetened biscuits and cornbread for generations. Sorghum syrup is made by pressing juice from sweet sorghum stalks and boiling it down. Honey is made by bees from flower nectar. Both are golden to dark, rich and full of character. This article compares honey vs sorghum syrup on how they are made, flavor, sugars, uses and swaps. For a cane-based comparison, see our honey vs molasses guide.
For general education only, not medical advice. Our honey is a food and is not intended to diagnose, treat, cure or prevent any disease.
How sorghum syrup is made
Sweet sorghum is a tall grass related to grain sorghum but grown for its sugary stalks. In late summer and fall, stalks are stripped, pressed to extract green juice, then boiled in shallow pans for hours while foam is skimmed off. The juice reduces to an amber syrup.
NCAT's ATTRA guide to sorghum syrup production explains the process and its long history on small farms.
Sorghum is not molasses
In the South, sorghum syrup is often called sorghum molasses, but true molasses is a by-product of refining cane or beet sugar. Sorghum syrup is the whole juice boiled down, with nothing removed. It is usually lighter and tangier than blackstrap molasses.
Honey vs sorghum syrup at a glance
Key differences:
| Feature | Honey | Sorghum syrup |
|---|---|---|
| Source | Flower nectar via bees | Sweet sorghum stalk juice |
| Main sugars | Fructose and glucose | Sucrose, glucose, fructose |
| Flavor | Floral to malty | Earthy, tangy, molasses-like |
| Color | Water white to dark amber | Amber to dark brown |
| Region | Worldwide | Southern and Appalachian US |
Flavor
Sorghum syrup tastes earthy and slightly sour, with notes of molasses, caramel and grass. Some batches have a pleasant bitter edge. Honey's flavor depends on its flowers; buckwheat honey is the closest match to sorghum's depth, while clover and orange blossom are much lighter.
Traditional uses of sorghum
Sorghum syrup is classic on hot buttered biscuits, pancakes and cornbread. It sweetens baked beans, barbecue sauces, gingerbread, sorghum cookies and pecan pie. Mixed with butter, it makes a spread called sorghum butter.
- Biscuits with butter
- Cornbread and pancakes
- Baked beans
- Gingerbread and spice cookies
- Glazes for ham and pork
Traditional uses of honey in the South
Honey is just as at home in Southern cooking: honey butter on biscuits, honey-glazed ham, honey in sweet tea and hot toddies, and fried chicken drizzled with honey. Our article on honey for grilling has more savory ideas.
Swapping one for the other
Sorghum and honey can usually be swapped one to one in recipes like baked beans, glazes and gingerbread. Flavor will change: honey is sweeter and lighter, sorghum more earthy and tangy. In baking, both brown quickly, so lower the oven by about 25°F.
Our baking with honey guide has more tips.
Nutrition
Sorghum syrup contains small amounts of potassium, iron and other minerals because nothing is refined out. Honey contains trace minerals and phenolic compounds. At normal serving sizes, both are mainly sugar and count toward added sugar limits.
Storage
Sorghum syrup keeps well at room temperature but can crystallize over time; warm it gently to reliquefy. Honey keeps for years and may also crystallize, which is natural. Keep both sealed and away from heat.
Sorghum festivals
In Kentucky, Tennessee and other Southern states, fall sorghum festivals celebrate syrup making with mule-powered presses and open-pan cooking. Visiting one is a great way to taste fresh syrup and learn about this tradition.
A honey for sorghum lovers
If you love sorghum's depth, try Raw Buckwheat Honey, harvested in New York State, with its malty, molasses-like character. Raw Knotweed Honey, from North Dakota, offers a dark, herbal-resin depth that is wonderful on biscuits.
Safety note
Never give honey to babies under 12 months. Sorghum syrup is a sugar and should be limited for young children as well.
The takeaway on honey vs sorghum syrup
Honey vs sorghum syrup is a friendly rivalry. Sorghum brings earthy, tangy depth to Southern classics; honey brings floral to malty sweetness. Many pantries have room for both.
Honey vs sorghum syrup on biscuits
The best way to compare is the classic Southern test: split two hot buttered biscuits and drizzle one with sorghum syrup and the other with honey. Sorghum soaks in with a tangy, earthy depth that some people say tastes like fall. Honey adds a cleaner sweetness and a floral or malty finish depending on the jar. Families often have strong loyalties to one or the other, passed down for generations.
Some cooks mix the two half and half for a syrup that is sweet, earthy and complex.
Sorghum and honey glazed ham
Whisk equal parts sorghum syrup and honey with Dijon mustard and a pinch of cloves. Brush over a ham in the last 20 to 30 minutes of baking, basting every ten minutes, until glossy and caramelized. The combination gives a deep color and a balanced sweet, tangy flavor.
Buying sorghum syrup
Look for pure sorghum syrup from small farms, often sold at farmers markets and fall festivals. Labels should list only sorghum. Color and flavor vary by farm and season, much like honey, so tasting a few is part of the fun.
A dark honey for your biscuits
Try Raw Buckwheat Honey or Raw Knotweed Honey. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.
Sources
Outside health sources we used for this article. They open in a new tab.
- Sorghum Syrup Production · NCAT ATTRA Sustainable Agriculture
- Honey: nutrient profile · USDA FoodData Central
- How much sugar is too much? · American Heart Association
Frequently asked questions
- What is sorghum syrup?
- Syrup made by boiling the juice of sweet sorghum stalks.
- Is sorghum syrup the same as molasses?
- No. Molasses is a by-product of sugar refining; sorghum is whole juice boiled down.
- What does sorghum syrup taste like?
- Earthy, slightly tangy and molasses-like.
- Can I substitute honey for sorghum?
- Usually one to one, though flavor will change.
- Which honey tastes most like sorghum?
- Buckwheat honey.
- Is sorghum syrup healthier than honey?
- Both are added sugars with trace minerals.
- Where is sorghum syrup traditional?
- The Southern and Appalachian United States.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice, and these statements have not been evaluated by the Food and Drug Administration. Talk to your doctor about any health concern. Never give honey of any kind to a baby under 12 months old.
