That is a good question. I have thought about it a good bit lately. I did take the time to ask my young mentor about it and he said that he thought I could, but that he was afraid that it might make the honey too dark - but the only way I would know would be try it. I'm not sure that he knew that the sacharride makeup of sorghum was quite different than sugar. Not sure what your source of sweet sorghm is, but mine is very labor intensive and suspect the labor involved in it makes it alot more expensive than sugar. Still looking forward to some comments.