How to make date syrup – A step-by-step method to make homemade syrup from dates. A great alternative to processed sweeteners, packed with minerals and antioxidants.
Date syrup is naturally sweet and gluten-free, with a subtle date flavor.
Also called Rubb or Silan, date syrup is very popular in the middle eastern region and North Africa.
Date syrup is a delicious mild sweetener, bolder in flavor than maple or agave syrup.
How to make date syrup
Start by pitting your dates, then place them in a colander. Wash thoroughly to remove any dust and impurities.
Place your washed dates in a large lidded pot and cover them with filtered water.
Bring to a boil, then lower the heat and let simmer.
Remove from heat and allow the date soup to cool down completely. Please, don’t burn yourself!!
Strain using a nut milk bag or cheesecloth.
Pour the liquid back into a pot and bring to a boil. Simmer uncovered.
Skim any foam that forms on top of your simmering liquid.
Cook until the syrup reduces down by half and is coating the back of a spoon.
Let the date syrup cool down, then transfer to a lidded container.
How to use date syrup
- Drizzle over pancakes, crepes.
- Use it to sweeten smoothies, puddings.
- Drizzle over porridge and oatmeal.
- Use in a salad dressing for a pop of sweetness.
- Replace sweetener in baking and cooking.
A few tips to nail this recipe
- Buy your dates in bulk.
- You don’t have to use Medjool dates, they can be pricey. Find a cheaper date variety as long as it tastes good, it will work fine.
- Use filtered water for a better tasting syrup.
- Add a pinch of salt to brighten the sweetness of your syrup.
- Skim any foam that forms on top of your date syrup while reducing.
- Be patient! It takes a long time to make, but it’s fairly easy and, the result is outstanding.
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How to make date syrup - A step-by-step method to make homemade syrup from dates. A great alternative to processed sweeteners, packed with minerals and antioxidants. Naturally sweet and gluten-free, with a subtle date flavor.
- 1 lb dates (500gr)
- 5 cup water (preferably filtered)
- pinch of sea salt
Pit your dates, place them in a colander and rinse thoroughly.
Place dates in a large lidded pot and cover with water. Bring to a boil on medium-high heat, then lower the heat, cover and let simmer gently for 45 minutes to 1 hour.
To speed up the process, use a potato masher to carefully breakdown to dates while simmering.
Remove from heat and allow the mixture to cool down completely.
Place a colander over a big mixing bowl or pot. Line the colander with a nut milk bag or a large cheesecloth.
Carefully pour the mixture to strain. If your cheesecloth/ nut milk bag is too small, do it in batches.
Squeeze the date liquid, until you are left with a dry date paste. Reserve date paste for later uses or discard.
Pour the liquid into a pot and bring to a boil over medium-high heat. Lower the heat, and simmer uncovered. Skim any foam from the top of the liquid using a spoon. Let cook watching closely for 45 minutes to 1 hour or until it reduces down by half and the syrup is coating the back of your spoon.
The syrup will thicken while cooling but if you want a really thick syrup, bring it back to the heat and reduce it until desired consistency.
- Store in a covered jar at room temperature for up to 15 days or in the fridge for longer.
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