I had a roasted salmon recipe that calls for sorghum syrup, and decided to try it out last night. The recipe is from Cooking Light, and can be found here. The first thing I noticed when I opened the jug, was how sticky it is. It's super sticky. I'd say it's halfway between molasses and maple syrup in thickness. It got on everything, including things I swear I hadn't even touched. Be prepared to clean extensively when you're finished!
This was really tasty! Sorghum is hard to describe. When you initially taste it, there's an explosion of flavor in your mouth. There's an almost tart/sour flavor up front, but it quickly dissipates into a round, sweetness. It's less harsh than molasses, which I'm not terribly fond of. It's not mapley like maple syrup or like sugar. It really is its own, unique flavor. I was impressed, and ended up keeping the extra glaze to use again on some more salmon.
I found some other recipes to try, a cookie recipe and a cake recipe to try. I am also going to try out some of the recipes from The Cooking Gene, so I'll try to update when I try them out.
If you live in a region where you can easily access sorghum syrup, take a moment to appreciate it! It might not be special to you, but it's not something everybody can easily access. And for those of you wondering about ordering it for yourself, go for it! A little goes a long way, so it will last you a long time and make the cost worthwhile.