This is one of the easiest recipes I have made I think. It is also one I make on a regular basis. Dates are a fantastic natural sweetener but obviously in their normal whole form, you can't add them to everything. Turn them into a liquid however, and you have a mild tasting, totally natural and raw sweetener. I like to substitute date syrup in everything from baking to in a green smoothie or even in my cup of tea or hot chocolate.
Medjool dates work best as they are juicer and blend better, but I have made this successfully with the normal smaller dates too. The lemon juice just helps to keep it fresh. You can also experiment with adding some vanilla extract or even some spices if you want it to be flavoured. The other thing which is delicious is if you only add enough water to create a thick paste consistency and then you have a beautiful sweet spread.
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Date Syrup
serves 2 cups / approx. 280 calories per 1 cup serve
approx. macronutrient breakdown: fat 0g / carbs 76g / protein 2g
printable recipe
Ingredients
10 Medjool dates, pitted (or 20 normal dates, pitted)
1 3/4 cup water
1 tbsp fresh lemon juice
Method
Place all ingredients in a blender and process for a few minutes until smooth and completely blended. Start off slowing to allow the dates to break up initially, and then build up the speed. Store in the refrigerator for up to 3 weeks.
I love this recipe, I'm always on a lookout for sugar alternatives....and this one sounds amazing
ReplyDeletethis looks insanely good. Medjool dates are a real treat, and i bet this would be good smeared on a hot crumpet or even swirled into a latte or mug of hot chocolate. definitely will try.
ReplyDeletecheers,
*heather*
I have a bunch of medjool dates sitting in the pantry just begging to be made into this luscious syrup! I've used date sugar in the past as a sugar substitute, but it gets hard as a rock and I have to resort to grating it. I love how easy this recipe is, and can't wait to try it!
ReplyDeleteWow--so simple. I love this and will try it with the dates that are in my pantry. Fabulous. Thanks so much.
ReplyDeleteI am a vivid fan of the date syrup jar from the Middle Eastern shop! Now I know how to make some. Thank you, thank you!!
ReplyDeleteM. - thanks! I try and avoid refined sugars as much as possible and find the best way is to make my own.
ReplyDeletesquirrelbread - I was just thinking about the fact that I haven't had a crumpet for years! will have to try some now with date paste, great idea!
Lauren - I haven't seen date sugar before, sounds interesting. What do you use it in?
Nancy - thanks, its super simple!!
Anh - I'm sure this will be much cheaper for you to make as well :)
oh my how divine - I'm definitely going to try this. Fabulous!
ReplyDeleteWhat a great idea for a healthful, alternative sweetener. I so love the taste of dates, too. One of my all-time favorite shakes was a date-banana one. Beyond wonderful!
ReplyDeleteOh I'm so trying this one out...yum yum yum! How do I go about using this as a sugar substitute in baking though? Since it's a liquid sweetener I take it that there must be some reduction in the other liquid ingredients.
ReplyDeleteThanks Jas, GF too for once!
ReplyDeleteCarolyn - mmm banana date shakes are delicious, one of my favourites too!
S - well I have used it so far in muffins, sweet breads and muesli bars with success...sugar basically is liquefied during the baking process anyway. Obviously you can't do things like cream it with butter though...I normally use organic panela (rapadura) sugar in these cases.
My mom used to make this en masse and used it in everthing!
ReplyDeleteWhere can I get me some of those glass jars you used? I love them!
ReplyDeleteWe love date syrup! It's fun to make, but the 100% syrup without sugar makes for some rich, delicious goodness. There is finally an organic one available out there too. (organics are for everyone) We understand there is a pound and a half of medjool dates in each jar, so not bad for the price either!
ReplyDeleteCandace - I just recycle glass jars...this was a honey one I think. Sorry I can't give you a shop name!
ReplyDeleteWow, this is really exciting. I just bought Sorghum Cane syrup, so when I use it up I will try this date syrup. I love that it doesn't involve any cooking! Can't wait to try it in my favorite cookie recipe.
ReplyDeleteThis sounds delicious! I just brought some dates home from the farmer's market--honey dates, hmm. I'll let you how they compare in syrup form.
ReplyDeleteCandace, if you're looking for a shop with a good variety of jars and bottles, try Specialty Bottle (which I heard about from the blog that also sent me here--the inimitable The Kitchn.)
I made some date butter a while ago that was outta sight yummy. This is even easier though. Very cool. Thanks so much for sharing.
ReplyDelete"Date honey" (syrup, also called "silan") is used alot in Israel (and maybe in other mid-east countries.
ReplyDeletehttp://www.israeliproducts.com/page/IP/PROD/FOD761
Is it made of dried or fresh dates?
ReplyDeleteIt is made with dried dates :)
ReplyDeleteHello,
ReplyDeleteThis looks great. I was wondering how u use it in baked goods? If I have a recipe that requires sugar then how do i substitute that (measurement wise)?
Hi Meemz,
ReplyDeleteIt is really just trial and error with replacing sugar in baked goods - I generally would say it won't work if you are required to say beat the sugar with butter as you are obviously not going to get the same texture. I would substitute the same way you would with agave syrup or honey - you may need to find some recipes online that have done this as I have only baked recipes that I have created so I am not sure of the ratio to granulated sugar.
oh gosh, I definitely have to try this! Dates have such a nice warm and caramelly flavour. I bet this would taste awesome on toast. :) Thanks for sharing!
ReplyDeleteHere is a blog with great ways to use date syrup! (Although homemade date syrup might not have the same effect in some of the uses mentioned as the texture is not quite the same.) www.101usesfordatesyrup.wordpress.com
ReplyDeleteI'm a fellow date lover, and made your recipe today with a few alterations - leaving out the lemon juice, adding a little vanilla extract, and a tiny bit of sea salt. I am totally gonna be playing around with this again. I have a few more ideas in my head on what to do with it. I've recommended it on my blog today (I didn't republish, and would like permission to do so, with my alterations. I've provided links and credit) thanks for sharing such an awesome recipe!
ReplyDeleteHi Faythe, thanks for sharing my recipe! (More than happy for you to do so.) Your alterations sound delicious, vanilla would be divine in this. It's very adaptable to different flavours I think, so curious as to what else you come up with. Zo :)
ReplyDeleteFor my knowledge : Here why the Lemon Juice has been added in this recipe?
ReplyDeleteI was wondering if I could bake with date syrup and you answered my question! I know honey can prove to be tricky.
ReplyDeletehello zoe
ReplyDeleteim really glad you came up with the recipe as most recommended date sugar only involve drying and pulverizing.
quick question, is it ok if the blended mixture is cooked before refrigerated? im not quite a regular sugar user so 3 weeks shelf life is not enough for me. is it possible to prolong it by some heat?
Hi a!
ReplyDeletehmmm I'm not too sure as I've never cooked/heated it. I imagine this would preserve it longer, it might change the consistency though. You would just have to try!
Otherwise, just make a smaller batch or I think it would be fine to freeze some it. Hope that helps! :)
Yessssss!!!!! So excited to try this tomorrow morning with my barre dates!
ReplyDeleteHmmm sounds gud.....will try
ReplyDeleteThank you so much! Raw honey and pure maple syrup are SO expensive, this was not only a cheaper alternative, but it's filled with more nutrition. We substituted the date syrup for raw honey in muffins and smoothies, DELiCIOUS! Thank you again.
ReplyDelete