Date Syrup
Ingredients
Directions
Prepare the dates
Bring the water to a boil, and pour it over the dates in a heat‑proof bowl.
Let the dates soak for around half an hour.
Use a blender to purée the date‑water mixture.
Simmer and strain
Transfer the mixture to a pot, and simmer over medium heat for 1 hour.
Remove the mixture from the heat and allow it to cool to room temperature.
Strain the mixture through several layers of cheesecloth or a nut milk bag.
Reduce to syrup
Return the strained liquid to a pot, and simmer until it reaches your desired syrup consistency. Keep in mind that it will thicken after cooling—if you have a thermometer, you can use it to monitor the sugar concentration, aiming for somewhere between 104–113 °C (219–235 °F).
Remove from the heat and allow to cool.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Medjool dates
- Provide the sugar and flavour that make up the syrup.
- Water
- Soaks and dissolves the dates so they can be puréed and strained into a liquid.
The step that matters
Reducing to the right consistency. The syrup thickens as it cools, so stopping too early leaves it thin. Cooking too long makes it overly thick. A thermometer reading of 104–113 °C (219–235 °F) helps judge sugar concentration.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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