This delicious date syrup is a naturally sweet, rich alternative to refined sugar, perfect for drizzling over breakfasts or adding to baked goods. With just dates and water, this easy recipe captures the deep, caramel-like flavor of dates in a smooth, pourable syrup that can be stored in the fridge for up to a year.
Ingredients (organic/biodynamic):
- ½ pound (or desired amount) of fresh, moist Medjool dates (avoid dry dates for best results)
- Water (enough to cover dates in the pot)
NOTE: You will also need cheesecloth, strainer, and masher
Instructions:
- In a large bowl, add all the dates and remove the pits.
- Transfer the pitted dates to a pot and add enough water to fully cover them (about 1 cup or as needed).
- Heat the pot over medium heat for 40-45 minutes to soften the dates.
- Remove pot from the heat.
- Use a masher to mash the softened dates.
- Pour the mashed dates into a cheesecloth-lined strainer placed over a large bowl.
- Gather the cheesecloth and squeeze out all the juice through the strainer and into the bowl.
- Set the remaining date pulp aside. You can blend it to make date paste if desired.
- Pour the extracted date juice back into the pot and simmer over medium-low heat for 40-45 minutes, stirring occasionally.
- Continue cooking and stirring the juice until it thickens to a syrup consistency.
- Once thickened, remove from heat, and cover the pot to let the syrup cool down.
- Transfer the cooled date syrup to an airtight jar. It can be stored in the fridge for up to 12 months.
For a different twist, try our Date-Lavender Syrup Recipe.
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