What You’ll Need:

1 (14 oz) can full fat coconut milk (refrigerated overnight or for a few hours)
3 tablespoons sorghum syrup (more or less to taste)
1 cup blueberries + 1/2 cup separated
1 cup sliced strawberries or berries of choice

DIRECTIONS:

1. In a high speed blender, or blender, add the coconut milk, sorghum syrup, blueberries and strawberries. Mix until well blended.
2. Pour the mixture into the popsicle molds, filling it nearly all the way full.
3. Fill the remainder of the popsicles mold with blueberries until the mold is almost full. Add the popsicle sticks, cover and place in the freezer for at least 6 hours or until completely frozen.

DID YOU KNOW?

Did you know that sorghum was one of few sweeteners consumed 100 years ago?

As the list of natural and artificial sweeteners grows, sorghum syrup remains a product that is still requested and used today.

Sorghum syrup comes from a crop variety known as sweet sorghum – very fitting, isn’t it? Sweet sorghum has a juicier stalk than the other sorghum varieties, which are typically produced for grain and forage uses.

The syrup is created by cooking the juice from the stalk. As the water evaporates, the sweet syrup is produced. Although this natural sweetener is often substituted for molasses, it is distinct and offers a competitive nutritional value.

In addition to a unique flavor, this product also offers health benefits. Sorghum syrup is lower in fructose levels than other sweeteners and is high in potassium.

Sorghum syrup can be compared and used in the place of molasses, honey or syrup. Therefore, it makes the perfect addition to baking or dessert making. As this product regains popularity, it can be found at grocery stores like Walmart, United Supermarkets, Trader Joe’s and Whole Foods Market among many others.

For this recipe and more, visit SimplySorghum.com