When sorghum cane is harvested in early fall, syrup manufacturers often remove the plant juice in the fields. The liquid goes to the mill and sits in heated storage tanks. The next day, the manufacturer cooks the juice until it thickens into a light amber syrup. Ten gallons of raw juice make about one gallon of syrup.
Sorghum syrup is high in potassium and antioxidants. It also contains protein, calcium, magnesium and phosphorus.