Three cultivars of sweet sorghum (Umbrella, Leoti, and Planter) were used to replace cane sugar as a new sweetener in food processing.  The extracted juice of aforementioned cultivars were treated with calcium hydroxide solution (liming), sulphur dioxide (sulphitation) and phosphoric acid (phosphatation) then with charcoal to improve quality of raw juice.  The treated juice was concentrated to produce sweet sorghum syrup. Some physical and chemical properties of extracted and treated juice as well as the resultant syrup was studied.  It was found that the Planter cultivar juice has the highest sucrose content (14.2%), high purity (66.05%) and low in non-sucrose substances (7.3%).  Also using sulphatation treatment led to produce a favorable syrup that could be replaced sucrose in preparing guava nectar.  It was found that up to 50% of sucrose replacement, non-significant differences were observed concerning sensory properties in comparing with control sample. From the previous results it could be recommended to increase the cultivated area of the Planter variety to be for substituting sucrose in food processing.