Date Syrup Recipes

DATE SYRUP, HOW TO MAKE DATE SYRUP

Steps:

• Soak dates in boiling hot water for about 2 hours. If using a softer variety like medjol you can soak only for a while.
• Mash the dates using a masher. Strain through a nut bag or a muslin cloth, placed over a strainer. Squeeze the pulp well to extract the juices.
• Place the pulp back to the soaking bowl and add more water. Mash up and strain again.
• Add this water to a heavy bottom pot. Bring it to a boil and reduce the heat.
• Boil this until the mixture thickens and reaches a thick consistency. It will thicken further upon cooling.
• When done it becomes glossy and thick. Cool and pour dates syrup to a clean air tight jar.
• Refrigerate and use date syrup as required on your toasts, cakes, smoothies, ice creams and pancakes.

DATE SYRUP

Steps:

• dry 36 dates and chopping them in the blender.
• Combine all ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
• Cool to room temperature, put in a blender and blend until smooth.
• Store in refrigerator; heat slightly before using on anything you are serving hot.
• Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
• It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.

HOMEMADE DATE SYRUP

Steps:

• Put the dates in a large heatsafe bowl and add the boiling water. Let sit until the dates are softened, about 30 minutes.
• Using a blender or an immersion blender, blend the dates and water so no large chunks are left. Pour this mixture into a pot and place it over medium-high heat. Bring it to a boil, then lower the heat and let it simmer, stirring occasionally to prevent the dates from sticking to the bottom of the pot, until the mixture is no longer watery and has a creamy, almost pudding-like consistency, about 1 hour. Remove from the heat and let the mixture come to room temperature.
• Put a nut milk bag or large piece of cheesecloth in a colander and place it over a saucepan. Working in 2 batches, pour the date mixture into the nut milk bag and squeeze it over the colander to strain the liquid through. You should be left with 2 to 2 1/2 cups of liquid. What's left in the nut milk bag is date pulp, which can be saved for another use (see Cook's Note).
• Place the saucepan over medium-high heat and bring it to a simmer. Lower the heat to medium and simmer until the liquid is thickened, coats the back of a spoon and is reduced by one-half or more, depending on how thick you want your syrup, 30 to 40 minutes. Let it cool completely, then store in a mason jar or other container, refrigerated, for up to 3 months.