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This date syrup recipe calls for only 2 ingredients. The deep color and flavor is exclusive to dates. This natural sweetener can be used in drinks, over pancakes, on yogurt and more!
If you love natural alternatives to refined sugar, homemade date syrup is a must-try. This thick, amber-colored syrup, made only with dates and water, is a Middle Eastern and North African cooking staple. Whether drizzled over oatmeal, stirred into coffee, or used in baking, it adds a rich sweetness with a hint of fruitiness.
If you love date recipes as much as I do, make sure to try tahini banana date bread, date cookies, date twist, babka with dates and walnuts, Persian banana date shake (Majoon), easy puff pastry twist with dates and goat cheese, and oatmeal date cookies.
What Is Date Syrup Made of?
Only 2 ingredients: Dates and water!
Medjool Dates: They have a soft and juicy texture and naturally have high moisture content and rich, caramel-like sweetness, making them perfect for blending into syrup. You can also use deglet noor dates or other soft, sweet dates.
Hot Water: It helps extract the natural sugars from the dates more efficiently and speeds up the blending process, resulting in a smoother consistency.
How to Make Date Syrup
Soak the Dates in Hot Water
Cut the dates open using a knife and remove the pit. Place them in a large pot and pour hot water over the dates and let them soak for 30 minutes.
Blend Until Smooth
Using an immersion blender, blend the soaked dates and water until smooth. If using a regular blender, work in batches to prevent spills.
Simmer to Develop Flavor
Place the pot over medium heat and bring the mixture to a simmer.
Stir occasionally to prevent sticking to the bottom of the pot and let it cook for 1 hour and a half until it darkens in color and slightly thickens. This step concentrates the natural sugars, giving the syrup its rich, caramel-like taste. You will know the mixture is ready when it has thickened a bit.
Strain for a Silky Texture
Turn the heat off and let the mixture come to room temperature Place a nut milk bag over a large bowl and strain the date mixture in two batches to extract the liquid. This removes the date pulp, leaving you with a smooth liquid.
Save the leftover date pulp for smoothies, baked goods, or energy balls.
Simmer Again for Final Thickening
Pour the strained liquid back into the pot and simmer over medium-low heat for 40 minutes or until the syrup reaches your desired consistency.
Keep in mind that just like balsamic reduction, date syrup will thicken further as it cools, so avoid over-reducing.
Cool and Store
Let the syrup cool completely before transferring it to a sterilized glass jar. Store in the refrigerator for up to 3 months.
How to Use Date Syrup
Date syrup is a versatile natural sweetener you will enjoy using in countless ways, making it a great alternative to refined sugar, honey, or maple syrup. Here are some delicious ways to incorporate date syrup into your daily meals:
Drizzle over breakfast: Pour date syrup over oatmeal, yogurt, pancakes, French toast, or waffles for a naturally sweet touch. It also works beautifully mixed into chia pudding or smoothie bowls, adding depth and richness to your morning meal.
Flavor Your Drinks: Stir date syrup into coffees or latte for a refined sugar-free sweetener. You can also blend it into smoothies like Date Coffee Smoothie for an extra hint of natural sweetness and nutrients.
Alternative to Maple Syrup or Honey: Wherever a recipe calls for maple syrup, honey, molasses, or agave, date syrup makes an excellent natural substitute. It’s a great choice for vegan and plant-based diets, offering a fiber-rich alternative without added sugars.
Use on salads: Whether it’s my summer salad with dates or even a simple caprese salad, you can use date syrup to balance the flavors.
Don’t Waste the Date Pulp
Don’t toss the leftover date pulp! Also, it still tastes like dates and it’s sweet, making it a great addition to other recipes.
One of the easiest ways to use it is by blending a few tablespoons into your morning smoothie for natural sweetness and extra boost.
Even after straining, the pulp retains its rich date flavor, making it a versatile ingredient for various recipes like no-bake date balls, homemade protein bars such as chewy granola bars, or even baked goods like muffins or cookies.
Recipe Tips
Choose the Right Dates: Medjool dates work best because they are soft, naturally caramel-like, and blend easily. If using firmer dates, soak them a bit longer to achieve a smoother texture.
Don’t Skip the Soaking Step: Let the dates sit in hot water for at least 30 minutes to soften before blending. This helps extract maximum flavor and makes blending easier.
Keep the Heat Low: Bring the syrup to a gentle boil and simmer for at least an hour to allow it to thicken without burning.
Strain for a Smooth Texture: Use a nut milk bag or cheesecloth to separate the liquid from the pulp. Press down firmly to extract every last drop of syrup.
Storage
Room Temperature: If you plan to use the date syrup within 1-2 weeks, you can store it in a cool, dark place in a sealed jar.
Refrigerating: Pour the cooled date syrup into an airtight glass jar or bottle and store it in the refrigerator for up to 3 months. If the syrup thickens too much over time, warm it slightly or stir in a teaspoon of hot water to loosen it.
Frequently Asked Questions
No, the skin blends easily and contributes to the syrup’s thick consistency. Straining removes any leftover pulp.
For a thinner syrup, add a little more water while cooking. For a thicker consistency, simmer for a longer time until it reduces.
No, date syrup doesn’t crystallize, but it may thicken in the fridge. Just warm it slightly before using.
Must-Try Date Recipes
Basics
2-Ingredient Date Paste
Dessert
Tahini Date Cake Recipe
Mediterranean recipes
Stuffed Dates Recipe (4 Ways)
Persian Recipes
Persian Date Omelette Recipe
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2-Ingredient Date Syrup
Instructions
- Pit the Medjool dates and place them in a large pot. Pour hot water over the dates and let them soak for 30 minutes. Keep in mind there is no need to peel the dates.
- Using an immersion blender, blend the soaked dates and water until smooth. You can use a regular blender to do so as well.
- Place the pot over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking to the bottom of the pot and let it cook for 1 hour and half until it darkens in color and slightly thickens. Turn the heat off and let the mixture come to room temperature.
- Place a nut milk bag over a large bowl and strain the date mixture in two batches to extract the liquid.
- Pour the strained liquid back into the pot and simmer over medium-low heat for 40 minutes or until the syrup reaches your desired consistency. Keep the pulp for further use mentioned in the notes.
- Let the syrup cool completely before transferring it to a sterilized glass jar. Store in the refrigerator for up to 3 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
