Make a Fantastic Date Syrup

Date syrup


  • Prep: 02 mins
  • Cook: 80 mins
  • Total: 82 mins
  • Yield: 10 servings
  • Cooking Method: Boiling
  • Recipe Cuisine: Middle-Eastern


  • 453 grams dried and pitted dates (you can use Medjool dates)
  • 4cups water

What is your sugar intake? When you are an adult, it’s safe to cut out sugar consumption and replace it with healthier options. Date Syrup is one of these options. It contains healthy minerals such as potassium, phosphorous, magnesium, zinc, and fiber. As a result, they support digestion and boost energy.

Date syrup is the healthiest sweetener available. Compared to honey or maple syrup, it is less sweet. Further, the higher levels of polyphenols and anti-oxidants in it make it a great anti-inflammatory. Date Syrup can be drizzled over pancakes, waffles, oatmeal, cereal, or porridge, baked into healthy bars, used as a sweetener to replace other natural or industrial sweeteners and finally added to smoothies, tea, coffee, or milk. It is so tasty and perfect for any meal.


Step 1

You should wash your dates to remove the oils. If you’d like, you can do it with warm water. Using your hands, you can mix those oils together. The oil spreads around, causing the water to change color. You can soak for up to an hour if you wish.

Step 2

Your dates should be roughly chopped. Put them in a large pot with 4 cups of water. Bring the dates to a gentle boil over high heat. When you’ve brought the dates to a boil, reduce the heat to low, put the lid on, and wait for 40-45 minutes until all the juice is released. Let it cool completely.

Step 3

Wait until the dates cool off before putting them in your nut bag. In a large bowl, line the sieve with a large piece of cheesecloth or a nut bag. (Put them all in the nut bag, including the dates).

Step 4

Squeeze out all of the water from the cooked dates. You should get about 2 cups of liquid.

Step 5

Put the date juice back into the pot and bring it to a gentle simmer. Cook it without the top for about 45-60 minutes (or however long you like). You should continue cooking until the excess water has evaporated and the syrup has reduced by half or more. Dip a spoon in it and the syrup should coat the back. After cooling, the syrup will become even thicker.

Step 6

Allow it to cool off in the container before you put it in. As it cools, it will thicken a little bit. Store it in the fridge for up to 2 weeks in a covered container.

Cooking Notes

In case the syrup is too thin, return it to the heat and reduce some more water, but don’t overdo it.

Stirring it at this point is optional, but you can do it if you want. Stirring during those 40 minutes is up to you if you like.

The longer you simmer the syrup, the thicker it becomes. Also keep in mind that the thicker it gets, the more condensed it becomes, so you will have fewer amounts.


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