Every Spring we plant sugar cane at our family farm in the ACE Basin of South Carolina, and by late November it’s ready to be harvested by hand and crafted into the South’s finest cane syrup. The canes are stripped and the tops are cut by machete-wielding men for days to harvest the sugar cane. Then the meticulous and laborious cooking process begins…an antique syrup kettle full of cane juice is cooked over an open fire, and carefully monitored, to net just a few gallons of cane syrup. But it’s worth all the effort ~ the result is a perfectly sweet, beautiful amber syrup ~ the same syrup enjoyed for generations prior to granulated sugar’s ready availability. At Food for the Southern Soul, our Lavington Farms Cane Syrup adds a traditional sweet flavor to pantries across the South.