How to Make Date Syrup (Natural Date Sweetener)

5 from 15 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This homemade date syrup recipe requires just 1 ingredient (plus water) for a thick, sweet, healthier sugar alternative (plus the date paste by-product!). This natural date sweetener is rich in vitamins, minerals, antioxidants, and fiber for a healthy(-ish) paleo, gluten-free, vegan sweetener!

A spoon dripping some date syrup in a pot

Last year I posted a simple DIY for date paste, and I can’t believe it’s taken me this long to follow up with this homemade date syrup recipe. Date syrup (also referred to as Silan, date nectar, and date honey) is thick and caramel-like in color and makes for a wonderful white sugar alternative. While it’s less sweet than honey and maple syrup, date syrup has a kind of caramel-like flavor with hints of vanilla that adds that “something special” to a dish.

Perfect for using up lots of extra dates after enjoying some stuffed dates!

It isn’t highly processed either. While making the syrup takes a little time and patience, all you require is just a single pan, dates, water, and a cheesecloth/nut milk bag! Once prepared, the date syrup is delicious for use as a natural sweetener with lots of nutrients and antioxidants!

Date syrup in a jar

Best of all, this recipe requires just ONE ingredient! Dates… okay, technically two if you consider the water needed! This process will leave you with date syrup and leftover date paste – a 2-for-1 is never a bad thing!

In the last couple of years, I have turned away from highly refined sugars towards unrefined and more natural sweeteners such as coconut sugar, maple syrup, and this date syrup. While date syrup is still a sugar and, as such, shouldn’t be guzzled down like it’s no one business – there’s still a hefty list of date syrup benefits.

Date Syrup Benefits

  • Date syrup is high in vitamins and minerals: Dates contain several vitamins and minerals, including magnesium, potassium, zinc, calcium, and iron – as well as Vitamin C, B6, and A. The majority of these are maintained in the syrup, making it one of the most nutritional sweeteners you can use.
  • It also contains lots of antioxidants: This is great for protecting our cells against harmful free radicals linked to several chronic inflammation-related diseases such as heart disease, diabetes, Alzheimer’s, and cancer. In fact, dates contain several types of antioxidants, including flavonoids (that are potent anti-inflammatories), carotenoids (great for heart and eye health), and phenolic acid (also anti-inflammatory and can reduce the risk of several diseases).
Holding a date
  • Dates provide a healthy energy boost: Because of the high calories and nutrient-dense nature of dates, they provide a ton of energy while remaining low GI due to the high-fiber content.
  • Speaking of fiber: The high fiber nature of dates helps to slow digestion and prevent blood sugar spikes while also having benefits for gut and bowel health. Though you won’t benefit from this as much with the syrup, you can with the date paste by-product!

And let’s not forget that they’re cholesterol-free, made up of largely invert sugar, and are linked with improved bone health and brain health too!

I can’t guarantee how much of all the benefits you get once the syrup is cooked down – but the research I have done has led me to believe that it’s still one of the best natural sweetener options out there (along with maple syrup – yummy).

The Ingredients

Dates on a flat surface
  • Dates: Medjool dates are the best for making this date syrup. They are tender, sweet, and packed with flavor. Plus, since they are on the softer side, they’re easier to extract absolute maximum flavor. Other dates could be used but may need a longer soak to soften adequately.
  • Water: You’ll need different amounts of water for a couple of stages of this recipe. If you can drink the tap water where you are, then that will work fine. You could also use filtered water if preferred.

How to Make Date Syrup

Step 1: Chop and pit the dates

If the dates aren’t already pitted, you’ll first need to pit them and then chop them into several pieces. It can be easiest to do this with a lightly oiled knife (as they’re super sticky!).

Pitted dates on a flat surface

You can keep the pits, clean and dry them, and then use them for several purposes (read the FAQs).

Step 2: Soak the dates

First, you’ll need to soak the dates to allow them to soften up. This is especially important if you’re using drier dates. I do this by placing all the dates in a large bowl and topping them with boiling (or at least extremely hot) water, and soaking for 20-30 minutes.

Soaking dates

Then drain and rinse the dates.

You may not need to do this if the dates are soft enough – plus, you can lose a little of the sugars/flavor in the soaking liquid – so feel free to skip it and simmer the dates for slightly longer if preferred.

Sieving some soaked dates

Step 3: Simmer the dates

Add the dates to a large saucepan and add enough water to cover the dates completely. Then bring to a soft boil. Once boiling, reduce the heat to a gentle simmer. Allow them to simmer for around one hour, stirring occasionally.

During this time, the water will turn a darker brown color as the sugars leech out of the dates.

Steps for cooking dates

Then, allow the mixture to cool for a further 20-30 minutes before carrying on with the following step.

Step 4: Strain the mixture

Pour the entire mixture through a sieve lined with cheesecloth or a nut milk bag to collect the water. Then squeeze the dates too to remove as much of the excess juice as possible.

Alternatively, you could blend the entire mixture into more of a puree and then sieve this instead. I prefer to do it the other way around by first removing the excess water, then I blend/process the remaining date pulp into a date paste that can be stored and used.

Extracting date juice from cooked dates

Step 5: Reduce the syrup

While technically, the liquid is a ‘date syrup’ already, I like to further reduce the liquid for a thicker, more concentrated (sweeter) consistency and flavor.

To do this, add the liquid back to the pot and simmer over medium-low heat until it is reduced to your preferred consistency and flavor (be careful not to burn it, though!).

Steps for making homemade date syrup

I like mine to be rich and sticky. To test this, place a tiny amount on a plate and run your finger through it. If it’s too runny, then the syrup will fill the space back in; when it’s thicker, it will stay separated for longer. For me, the latter is my perfect consistency!

Once ready, allow the syrup to cool before transferring it to a sterilized airtight jar/bottle.

Date Syrup Uses

There are tons of date syrup uses, from using it in place of maple/honey to using it as a sugar alternative. Here are some of my favorite ways to enjoy this date sweetener:

A spoonful of date syrup over a pan

How to Store?

Store: Once cooled, store the date syrup in the refrigerator for several weeks. It will thicken up more when refrigerated, so you may want to heat it a little before using or add a little hot water to it for a runny consistency (or reduce it less).

If the syrup starts to smell or becomes discolored/moldy, then it’s past its best.

Freeze: I haven’t tried freezing this date syrup, but I imagine it would work and could be frozen for 3-4 months (in a jar with a bit of headspace for expansion).

A jar with date syrup

FAQs

Can I use date syrup instead of sugar?

Yes – I use date paste and date syrup in different ways instead of sugar. When using date syrup for baking, it’s recommended to use a 2/3:1 ratio of date syrup to sugar (i.e., 2/3 cup date syrup for every 1 cup sugar).

How much date syrup should I eat per day?

Date syrup, while nutrient-dense, is still calorie-dense too and a sugar. For that reason, I’d recommend eating no more than 2 1/2 Tbsp (or 7 tsp) per day.

What can I do with date seeds?

There are several ways you can make use of the date pits (which also contain several health benefits). I like to wash, dry, and grind them into a powder to add to smoothies and skin scrubs, etc. You can also roast and grind them to use as a coffee alternative or to add to coffee. You can also plant them or compost them. I’ve also had people reach out to me to say that they can be fermented into alcohol, make a date pit tea, use for marmalade and flour, etc.A handful of date pits

What can I do with the date paste?

I mention several uses for date paste on my recipe post. However, since then, I’ve also experimented with and heard about several other ways to use it, including: using it for a sticky date pudding or cake, to make date butter, add to no-bake treats like energy balls, for Makroudh, Ma’amoul, Kahk, or Kleicha cookies – which all contain a date filling. It can also be used to make a date caramel, date loaf, or even a date-tamarin chutney, etc.!
One important thing to note is that this leftover date paste won’t be nearly as sweet as when it’s made from scratch since the majority of flavor is in the syrup – so you may want to add a few spoonfuls of the syrup back into the paste.

Recipe Notes

  • Use high-quality dates: Use dates with a good flavor that are high quality. I recommend using organic dates if possible (they can be pricey) – just make sure to check there are no bugs in any of them as it’s rare but can happen with any organic food (if there is a worm/bug in one, no need to chuck out the entire pack, just remove that one).
  • Reduce to your preferred level: You can adapt how sweet and thick this homemade date syrup is by reducing it for different amounts of time. It will further thicken up when cooled too.

Related DIYs

If you try this homemade date syrup recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

How to Make Date Syrup

5 from 15 votes
By: Samira
This homemade date syrup recipe requires just 1 ingredient (plus water) for a thick, sweet, healthier sugar alternative (plus the date paste by-product!). This natural date sweetener is rich in vitamins, minerals, and antioxidants for a healthy (ish) paleo, gluten-free, vegan sweetener!
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 3 hours
Servings: 16 Tablespoons

Ingredients 
 

  • 1 pound dates Medjool is best
  • cups water + some extra for soaking

Instructions 

Step 1: Chop and pit the dates

  • If the dates aren't already pitted, you'll first need to pit the dates and then chop them into several pieces. It can be easiest to do this with a lightly oiled knife (as they're super sticky!).
    You can keep the pits, clean and dry them, and then use them for several purposes (read the FAQs).

Step 2: Soak the dates

  • Soak the dates to allow them to soften up. This is especially important if you're using drier dates. I do this by placing all the dates in a large bowl and topping them with boiling (or at least extremely hot) water, and soaking for 20-30 minutes.
    Then drain and rinse the dates.
    You may not need to do this step if the dates are soft enough – and you can lose a little of the sugars/flavor in the soaking liquid- so feel free to skip it and simmer the dates for slightly longer if preferred.

Step 3: Simmer the dates

  • Add the dates to a large saucepan and add enough water to cover the dates completely. Then bring to a soft boil. Once boiling, reduce the heat to a gentle simmer. Allow them to simmer for around one hour, stirring occasionally. You can simmer them even longer.
    During this time, the water will turn a darker brown color as the sugars leech out of the dates.
  • Allow the mixture to cool for a further 20-30 minutes before carrying on with the following step.

Step 4: Strain the mixture

  • Pour the entire mixture through a sieve lined with cheesecloth or a nut milk bag to collect the water. Then squeeze the dates too to remove as much of the excess juice as possible.
    Alternatively, you could blend the entire mixture into more of a puree and then sieve this instead. I prefer to do it the other way around by first removing the excess water, then I blend/process the remaining date pulp into a date paste that can be stored and used

Step 5: Reduce the syrup

  • While technically, the liquid is a ‘date syrup’ already, I like to further reduce the liquid for a thicker, more concentrated (Sweeter) consistency and flavor.
  • To do this, add the liquid back to the pot and simmer over medium-low heat until it is reduced to your preferred consistency and flavor (be careful not to burn it, though!). This can take 45-60 minutes.
    I like mine to be rich and sticky. To test this, place a tiny amount on a plate and run your finger through it. If it's too runny, then the syrup will fill the space back in; when it's thicker, it will stay separated for longer. For me, the latter is my perfect consistency!
  • Once ready, allow the syrup to cool before transferring it to a sterilized airtight jar/bottle.

Notes

  • Use high-quality dates: Use dates with a good flavor that are high quality. I recommend using organic dates if possible (they can be pricey) – just make sure to check there are no bugs in any of them as it’s rare but can happen with any organic food (if there is a worm/bug in one- no need to chuck out the entire pack, just remove that one).
  • Reduce to your preferred level: You can adapt how sweet and thick this homemade date syrup is by reducing it for different amounts of time. It will further thicken up when cooled too.
Refer to the blog post for answers to more top FAQs!
Course: Condiment, Dessert, DIYs
Cuisine: Middle Eastern
Freezer friendly: 3-4 Months
Shelf life: 2-3 Weeks

Nutrition

Serving: 1Tbsp, Calories: 80kcal, Carbohydrates: 21g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 186mg, Fiber: 2g, Sugar: 18g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. 5 stars
    Thank you so much for your recipe and ideas, need syrup for yogurt recipe and couldn’t find it anywhere.

  2. 5 stars
    Hi Samira,
    thank you so much for your excellent recipe and helpful hints to make Date Syrup, plus use up all the by-products. Love it.

  3. Do you have any idea if this can be canned for shelf-stable syrup? I can’t find anything on the internet after a quick search.

    1. Hi Andrea,
      It is not recommended to water bath can homemade date syrup as it is a low-acid food. It will be better to pressure can it but I haven’t tried it for this recipe yet.
      I recommend to store it in the refrigerator or freezer.

  4. Greetings! Is there a reason that you drain the soak water instead of using it for part of the simmering water?

    1. Hi Laurie,
      You don’t have to drain the water in fact, you’ll see in my notes that you can skip this step and just simmer the dates for slightly longer. By rinsing the dates you lose a little of the sugar/flavor in the soaking liquid. I hope this helps.

  5. 5 stars
    I love your recipe What a money saver ❤️ I purchase a box of Medjool organic dates at Costco for $10 dollars and can make 3 to 4 batches of this date syrup! I make it to use in my chocolate sauce for my mocha coffee☕️ 1/3 c. cocoa powder, 1/3 c. MCT oil, and 1/3 c. date syrup, mix together and place in a glass jar. I make my espresso, add a tsp of chocolate sauce, top with frothed nut milk and sprinkle with cinnamon What a way to start the day

  6. Hi! About how long do you reduce it to get your desired consistency? I’ve been sitting here stirring it for over 20 minutes and it still hasn’t turned into a syrupy consistency. Just wondering if I’m doing something wrong!

    1. Hi Jessa,
      To reduce it into a thick syrup, it can take up to 45-60 minutes. But technically, the liquid is already ‘date syrup’ and if you are OK with the consistency, you don’t have to reduce it further.

    1. Hi Alexandra,
      You can use a cheesecloth, or a muslin cloth, or even a fine sieve. If the cloth you use doesn’t seem too fine, you can layer 2-3 of them. Then you strain the mixture. I hope this helps.