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Date Syrup

Today we will share one of our all time favorite recipes. Date Syrup! The best part is that it only takes two ingredients to make this deliciously sweet syrup. 

Date syrup is an excellent alternative for products made with white sugar or high fructose corn syrup. Dates contain fructose, which is a natural sugar found in other fruits. Whereas, white sugar and high fructose corn syrup, is made from corn-starch and can lead up to obesity, insulin resistance, type 2 diabetes, and heart disease. By choosing date syrup you can avoid all of these health risks. Instead feel confident that what you are putting in your body is actually good for it. 

Dates are sweet, and have a caramel-like taste, which will give your syrup a vanilla/caramel hint. You can put this date syrup on practically anything. Here are some of our favorites: 

  • Pancakes/Waffles
  • Ice Cream
  • Oatmeal
  • Yogurt
  • Toast
  • Baked Goods

The possibilities are endless! You can incorporate this syrup into practically anything, even savory dishes. 

Here how to make our date syrup:

Ingredients: 

  • 10 Medjool Dates (depending on how much you want to make you can always add or take away)  
  • Water

Directions: 

  1. Take out the pits from your Medjool dates. Then you are going to cut the dates into little pieces.
  2. Fill up a large pan with water, and once it is boiling, throw the dates in. Make sure to turn off the heat after you put the dates in. Let the dates soak in the water for 20-25 minutes. After the time is up, drain out the water.
  3. Put the dates into a pan, and add enough water to cover them. Then turn up the heat and let it simmer. The dates should cook for about an hour. 
  4. When the time is up the mixture should look dark brown. Let it cool for 20 minutes. After it is cooled, take a cheesecloth (any alternative to this will work) and squeeze out the liquid from the dates into a bowl. Remove as much liquid as possible.
  5. Then put this liquid back in the pan and let it simmer until it thickens up to your desired consistency for the syrup.
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