Homemade Date Syrup
Simmered dates and water transform into a rich, caramel-like syrup with no refined sugar.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This date syrup, known as silan in Middle Eastern cooking, is made by simmering pitted dates until soft, then blending and straining to create a thick, naturally sweet syrup. Drizzle it over pancakes, yogurt, or roasted vegetables, or use it as a one-to-one substitute for honey in baking.
Ingredients
- 2 cups pitted dates, such as Medjool or Deglet Noor
- 3 cups water, divided
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
Method
-
Roughly chop the pitted dates and place them in a 6-quart saucepan with 2 1/2 cups of the water.
-
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the dates are very soft.
-
Remove from heat and let the mixture cool for 10 minutes.
-
Transfer the mixture to a blender, add the remaining 1/2 cup water, lemon juice, and salt, and blend on high until completely smooth, about 1 minute.
-
Pour the blended mixture through a fine-mesh strainer set over a bowl, pressing with a spatula or the back of a spoon to extract as much liquid as possible.
-
Discard the fibrous pulp left in the strainer and return the strained liquid to the saucepan.
-
Simmer the strained liquid over medium-low heat, stirring occasionally, until it reduces and thickens to a syrup consistency.
-
Remove from heat and let the syrup cool completely; it will continue to thicken as it cools.
-
Pour the cooled syrup into a clean 16-ounce jar or bottle, seal, and store in the refrigerator for up to one month.
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Homemade Date Syrup
This date syrup, known as silan in Middle Eastern cooking, is made by simmering pitted dates until soft, then blending and straining to create a thick, naturally sweet syrup. Drizzle it over pancakes, yogurt, or roasted vegetables, or use it as a one-to-one substitute for honey in baking.
1 hr 16 oz 65 cal
Ingredients
- 2 cups pitted dates, such as Medjool or Deglet Noor
- 3 cups water, divided
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
Method
- 1
Roughly chop the pitted dates and place them in a 6-quart saucepan with 2 1/2 cups of the water.
- 2
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the dates are very soft.
- 3
Remove from heat and let the mixture cool for 10 minutes.
- 4
Transfer the mixture to a blender, add the remaining 1/2 cup water, lemon juice, and salt, and blend on high until completely smooth, about 1 minute.
- 5
Pour the blended mixture through a fine-mesh strainer set over a bowl, pressing with a spatula or the back of a spoon to extract as much liquid as possible.
- 6
Discard the fibrous pulp left in the strainer and return the strained liquid to the saucepan.
- 7
Simmer the strained liquid over medium-low heat, stirring occasionally, until it reduces and thickens to a syrup consistency.
- 8
Remove from heat and let the syrup cool completely; it will continue to thicken as it cools.
- 9
Pour the cooled syrup into a clean 16-ounce jar or bottle, seal, and store in the refrigerator for up to one month.