Date Syrup and Sugar

Use these homemade sweeteners in everything from cookies to pizza sauce.

Date Syrup

Sundlie recommends using Deglet Nour dates, which have a flavor similar to butterscotch; Medjool dates will yield a deeper molasses flavor. Look for both date varieties at your local specialty market or online.

Recipe courtesy Colleen Sundlie, owner, The Date Lady

Yields | 8 ounces |

  • 3 cups water
  • 1 lb fresh dates

| Preparation | In a large sauté pan over high heat, bring water and dates to a boil, then reduce heat to medium-low and simmer for about 20 minutes; occasionally press on dates to release juice. Remove from heat and strain mixture through a sheet of cheesecloth. Let cool. Once cool to the touch, squeeze mixture until you’ve yielded about 2½ cups of liquid.

In a saucepan over high heat, add date liquid and bring 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.

Date Sugar

Sundlie suggests using Deglet Nour dates, as they are a naturally drier variety than Medjool.

Recipe courtesy Colleen Sundlie, owner, The Date Lady

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. Once cool, if any dates feel moist to the touch, continuing baking until fully dry. 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.

Subscribe to Breaking News

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

More Sweets articles.