Date Syrup (2 Ingredients)

5 from 19 votes

Learn how to make date syrup from scratch with a few simple steps and how to use it to sweeten baked goods and desserts.

Prep Time15

Cook Time1 45

Total Time2

Course: Condiment

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Freezer friendly: 3-4 Months

Shelf life: 2-3 Weeks

Servings:

If the dates are not clean, rinse them, then use a knife or your hands to cut or pull apart the dates and remove the pits.
Soak the dates in a large bowl of hot water for 20-30 minutes until they become soft. Do not discard the water.
Place the soaked dates along with the soaking water in a large saucepan and add the remaining cups of water. Bring to a soft boil over medium heat. Reduce the heat to a gentle simmer, cover the pot, and simmer for 1 hour, stirring occasionally.
Allow the mixture to cool down completely.
Pour the mixture through a sieve lined with cheesecloth or a nut milk bag and collect the liquid in a bowl. Squeeze the dates to remove as much of the excess liquid as possible. Work in batches if needed.
Pour the date juice back into the pot and simmer over medium-low heat for about 45-60 minutes. The syrup should be reduced by about half, making about 1 cup of date syrup.
For the ideal consistency, the syrup should easily coat a spoon dipped in it. If the syrup is still too thin, continue reducing it, but keep in mind that it will thicken even more once refrigerated.
Once ready, let the date syrup cool, then transfer it to a sterilized airtight jar or bottle.

To store: Keep in an airtight container in the fridge for 2-3 weeks or freeze for up to 3-4 months.

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