Date Syrup

5 from 1 review

Learn how to make Date Syrup aka date honey, step by step with this easy recipe. Date syrup is a natural sweetener made with only one ingredient plus water. A healthy liquid sweetener that's a great sugar alternative, so rich and delicious you'll be pouring it over oatmeal, pancakes, ice cream and more.

Course Basics, Condiment

Cuisine Middle Eastern

Keyword Date Syrup, Date Syrup recipe, How to make date syrup, Silan

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings cup

Calories 1256kcal

Author Chef Kathy McDaniel

Ingredients

16 ounces dried pitted dates (Medjol or Deglet Nour)
4 cups water

US Customary - Metric

Instructions

Place dates in a large colander and rinse them with hot tap water to remove any impurities. Next, chop the dates roughly.
Add the chopped dates and the 4 cups of water to a large pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, covered for 1 hour (see notes). Turn off the heat and allow the mixture to cool completely.
Line a sieve with cheesecloth, muslin cloth or a nut bag and place it over a large bowl.
Pour the date/water mixture through the sieve and squeeze the pulp to remove as much excess liquid as possible. Depending on the size of your cloth, you may need to do this in batches.
Pour the date liquid into a saucepan, (you should have about 2 cups) and bring to a boil over medium heat.
Reduce the heat and simmer, uncovered until the mixture reduces by half, about 35 minutes. The mixture is ready when the syrup is thick enough to coat the back of a spoon. Cool slightly and transfer to an air tight container or jar.
Store in the refrigerator for up to a month.

Notes

Medjol dates are softer than other varieties and don’t require simmering for more than 1 hour. Other varieties such as Deglet Nour, can be simmered for up to 2 hours if time permits.
The syrup will continue to thicken as it cools.

Nutrition