How to Make Date Syrup

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You can easily make your own date syrup at home with just dates and water. It's a simple and delicious alternative to other sweeteners!

Course Ingredient, Tutorial

Cuisine American

Prep Time 10

Cook Time 25

Soaking Time 2

Total Time 2 35

Servings servings

Calories 204kcal

Author Yumna Jawad

Equipment

Ingredients

2 cups pitted dates
2 cups hot water

Instructions

Place the pitted dates in a medium bowl, cover them with water, and soak for 2 hours.
Use a fork and potato masher to mash the dates until they are soft.
Strain the mixture using a fine mesh sieve or cheesecloth to remove any remaining solids. Make sure to press down on the mixture to extract as much liquid as possible. You should get about 1 cup.
Transfer the liquid into a saucepan and bring it to a simmer over medium heat. Reduce the heat to low and let it simmer until the syrup has thickened, about 15-20 minutes, stirring occasionally. If you dip a spoon in it, the syrup should coat the back of it.
Allow the date syrup to cool to room temperature before transferring it to a clean, airtight container. Store in the refrigerator for up to 6 weeks.

Notes

Makes 1/2 cup of date syrup.

Storage: When cooled to room temperature, transfer the date syrup to an airtight container like a mason jar and refrigerate for up to 6 weeks.

You can also freeze it for up to 6 months in a freezer-safe container, allowing plenty of headspace for expansion. Consider dividing the entire batch into smaller portions using ice cube trays or small jars. This makes it easier to thaw and use only what you need, minimizing waste and ensuring freshness.

Tips:

Use medjool dates or a dark variety: The darker dates are ideal if you're going for the packaged date syrup that you'd find on store shelves.

Don’t be tempted to use a blender: Even though it seems faster to use a blender to mash the dates with water, it will actually end up including more of the inside white parts around the pit which can be fibrous and lighter in color. This will affect the color and consistency of the date syrup.

Strain well. Use a fine mesh sieve or a cheesecloth to strain the blended mixture and catch any solid date pieces. Press down on the mixture with the back of the spoon to extract as much liquid as possible.

Adjust thickness during simmering. Keep an eye on the syrup as it simmers, and adjust the cooking time as needed. Remove from heat when it has thickened to your liking, but keep in mind that the syrup will thicken further as it cools.

Nutrition