Strawberry Sorghum Syrup is perfect on a stack of sorghum pancakes.
- 2/3 pound strawberries, cleaned and chopped
- 1/3 cup sorghum syrup
- 1/2 cup sugar
- 1 vanilla bean
- 1 cup water
Cook the strawberries with the sorghum syrup, sugar and vanilla bean over low heat until the strawberries break down. Remove from heat and press through fine mesh strainer into a bowl. Add one cup of water to dilute.