How to Make Date Syrup (Natural Date Sweetener) (2024)

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This homemade date syrup recipe requires just 1 ingredient (plus water) for a thick, sweet, healthier sugar alternative (plus the date paste by-product!). This natural date sweetener is rich in vitamins, minerals, antioxidants, and fiber for a healthy(-ish) paleo, gluten-free, vegan sweetener!

Last year I posted a simple DIY for date paste, and I can’t believe it’s taken me this long to follow up with this homemade date syrup recipe. Date syrup (also referred to as Silan, date nectar, and date honey) is thick and caramel-like in color and makes for a wonderful white sugar alternative. While it’s less sweet than honey and maple syrup, date syrup has a kind of caramel-like flavor with hints of vanilla that adds that “something special” to a dish.

Perfect for using up lots of extra dates after enjoying some stuffed dates!

It isn’t highly processed either. While making the syrup takes a little time and patience, all you require is just a single pan, dates, water, and a cheesecloth/nut milk bag! Once prepared, the date syrup is delicious for use as a natural sweetener with lots of nutrients and antioxidants!

Best of all, this recipe requires just ONE ingredient! Dates… okay, technically two if you consider the water needed! This process will leave you with date syrup and leftover date paste – a 2-for-1 is never a bad thing!

In the last couple of years, I have turned away from highly refined sugars towards unrefined and more natural sweeteners such as coconut sugar, maple syrup, and this date syrup. While date syrup is still a sugar and, as such, shouldn’t be guzzled down like it’s no one business – there’s still a hefty list of date syrup benefits.

Date Syrup Benefits

• Date syrup is high in vitamins and minerals: Dates contain several vitamins and minerals, including magnesium, potassium, zinc, calcium, and iron – as well as Vitamin C, B6, and A. The majority of these are maintained in the syrup, making it one of the most nutritional sweeteners you can use.
• It also contains lots of antioxidants: This is great for protecting our cells against harmful free radicals linked to several chronic inflammation-related diseases such as heart disease, diabetes, Alzheimer’s, and cancer. In fact, dates contain several types of antioxidants, including flavonoids (that are potent anti-inflammatories), carotenoids (great for heart and eye health), and phenolic acid (also anti-inflammatory and can reduce the risk of several diseases).

• Dates provide a healthy energy boost: Because of the high calories and nutrient-dense nature of dates, they provide a ton of energy while remaining low GI due to the high-fiber content.
• Speaking of fiber: The high fiber nature of dates helps to slow digestion and prevent blood sugar spikes while also having benefits for gut and bowel health. Though you won’t benefit from this as much with the syrup, you can with the date paste by-product!

And let’s not forget that they’re cholesterol-free, made up of largely invert sugar, and are linked with improved bone health and brain health too!

I can’t guarantee how much of all the benefits you get once the syrup is cooked down – but the research I have done has led me to believe that it’s still one of the best natural sweetener options out there (along with maple syrup – yummy).

The Ingredients

• Dates: Medjool dates are the best for making this date syrup. They are tender, sweet, and packed with flavor. Plus, since they are on the softer side, they’re easier to extract absolute maximum flavor. Other dates could be used but may need a longer soak to soften adequately.
• Water: You’ll need different amounts of water for a couple of stages of this recipe. If you can drink the tap water where you are, then that will work fine. You could also use filtered water if preferred.

How to Make Date Syrup

Step 1: Chop and pit the dates

If the dates aren’t already pitted, you’ll first need to pit them and then chop them into several pieces. It can be easiest to do this with a lightly oiled knife (as they’re super sticky!).

You can keep the pits, clean and dry them, and then use them for several purposes (read the FAQs).

Step 2: Soak the dates

First, you’ll need to soak the dates to allow them to soften up. This is especially important if you’re using drier dates. I do this by placing all the dates in a large bowl and topping them with boiling (or at least extremely hot) water, and soaking for 20-30 minutes.

Then drain and rinse the dates.

You may not need to do this if the dates are soft enough – plus, you can lose a little of the sugars/flavor in the soaking liquid – so feel free to skip it and simmer the dates for slightly longer if preferred.

Step 3: Simmer the dates

Add the dates to a large saucepan and add enough water to cover the dates completely. Then bring to a soft boil. Once boiling, reduce the heat to a gentle simmer. Allow them to simmer for around one hour, stirring occasionally.

During this time, the water will turn a darker brown color as the sugars leech out of the dates.

Then, allow the mixture to cool for a further 20-30 minutes before carrying on with the following step.

Step 4: Strain the mixture

Pour the entire mixture through a sieve lined with cheesecloth or a nut milk bag to collect the water. Then squeeze the dates too to remove as much of the excess juice as possible.

Alternatively, you could blend the entire mixture into more of a puree and then sieve this instead. I prefer to do it the other way around by first removing the excess water, then I blend/process the remaining date pulp into a date paste that can be stored and used.

Step 5: Reduce the syrup

While technically, the liquid is a ‘date syrup’ already, I like to further reduce the liquid for a thicker, more concentrated (sweeter) consistency and flavor.

To do this, add the liquid back to the pot and simmer over medium-low heat until it is reduced to your preferred consistency and flavor (be careful not to burn it, though!).

I like mine to be rich and sticky. To test this, place a tiny amount on a plate and run your finger through it. If it’s too runny, then the syrup will fill the space back in; when it’s thicker, it will stay separated for longer. For me, the latter is my perfect consistency!

Once ready, allow the syrup to cool before transferring it to a sterilized airtight jar/bottle.

Date Syrup Uses

There are tons of date syrup uses, from using it in place of maple/honey to using it as a sugar alternative. Here are some of my favorite ways to enjoy this date sweetener:

• To sweeten tea and coffee (hot or iced),
• Gold turmeric frappuccino, latte, or milk,
• Within cakes and desserts that call for a liquid sweetener,
• Over yogurt (including dairy-free options like coconut yogurt or almond yogurt) and granola,
• In smoothies,
• Oatmeal – stovetop or baked!
• Over pancakes and waffles,
• For granola bars,
• Ice cream,
• With fruits,
• Over roasted vegetables – like carrots, eggplant, or cauliflower,
• Added to salad dressings and vinaigrettes,
• Mixed with tahini and spread over toast or simit.

How to Store?

Store: Once cooled, store the date syrup in the refrigerator for several weeks. It will thicken up more when refrigerated, so you may want to heat it a little before using or add a little hot water to it for a runny consistency (or reduce it less).

If the syrup starts to smell or becomes discolored/moldy, then it’s past its best.

Freeze: I haven’t tried freezing this date syrup, but I imagine it would work and could be frozen for 3-4 months (in a jar with a bit of headspace for expansion).

FAQs

Recipe Notes

• Use high-quality dates: Use dates with a good flavor that are high quality. I recommend using organic dates if possible (they can be pricey) – just make sure to check there are no bugs in any of them as it’s rare but can happen with any organic food (if there is a worm/bug in one, no need to chuck out the entire pack, just remove that one).
• Reduce to your preferred level: You can adapt how sweet and thick this homemade date syrup is by reducing it for different amounts of time. It will further thicken up when cooled too.

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• How to make simple syrup
• Easy Vegan Dandelion Honey (Dandelion Syrup)
• Zero Waste Ginger Syrup (+ Ginger Pulp Crackers)
• Homemade chocolate syrup
• Homemade strawberry syrup
• How to make rose extract
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• How to Make Baking Powder
• How to Make Peach Simple Syrup

If you try this homemade date syrup recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!