How to Make Date Syrup

How to make your own Date Syrup and Date Sugar

If you're like us, you like to know exactly how things are made. And, if we have enough gumption, we'll make them ourselves! FEAST Magazine came to us asking if we could share DIY recipes for our two best selling products and we have shared them below for you as well!

Date Syrup Recipe
Yields | 8 ounces 

Ingredients and tools needed:

• 3 cups water
• 1 lb fresh dates
• Cheesecloth
• Mesh Strainer
• Small to medium sized saucepan 
• Large Saucepan

Preparation | In a large sauté pan or saucepan over high heat, bring water and dates to a boil, then reduce heat to medium-low and simmer for about 20 minutes, occasionally agitating and pressing on dates to release juice.

While dates are cooking, spread cheesecloth on a strainer and set inside larger sauce pan in preparation for straining out the juice.

After 20 minutes of simmering, remove the dates from heat and pour mixture over the cheesecloth. Let cool. Once cool to the touch, gather the cheesecloth and squeeze mixture until you’ve yielded about 2½ cups of liquid.

In the saucepan over high heat, bring the date liquid to a boil, then reduce heat to medium-low. Allow liquid to reduce until a syrup consistency forms, about 40 minutes. Will keep up to 6 weeks in refrigerator in an airtight container.

Photo taken from original FEAST Magazine article. Go here to read the entire article. 

 

Date Sugar Recipe
We suggest using Deglet Nour dates, as they are a naturally drier variety than Medjool.

Yields | 1½ cups | 1 lb fresh dates, pitted

Preparation | Preheat oven to 225°F. On a rimmed baking sheet, lay pitted dates in a single layer and bake for 3 hours and 15 minutes, turning dates 1-2 times throughout to ensure even baking. Once cool, if any dates feel moist to the touch, continuing baking until fully dry. If dates contain any moisture at all, the sugar will have a tendency to clump. In the bowl of a food processor, pulse dates until smooth. Date sugar will keep up to 2 months if stored in an airtight container at room temperature.

Photo taken from original FEAST Magazine article. Go here to read the entire article.