Date Syrup How To Make Date Syrup Food

HOW TO MAKE DATE SYRUP

Steps:

• If the dates aren't already pitted, you'll first need to pit the dates 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).
• 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 step if the dates are soft enough - and 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.
• 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. You can simmer them even longer. During this time, the water will turn a darker brown color as the sugars leech out of the dates.
• Allow the mixture to cool for a further 20-30 minutes before carrying on with the following step.
• 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
• 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!). This can take 45-60 minutes. 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

Steps:

• dry 36 dates and chopping them in the blender.
• Combine all ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
• Cool to room temperature, put in a blender and blend until smooth.
• Store in refrigerator; heat slightly before using on anything you are serving hot.
• Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
• It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.

HOMEMADE DATE SYRUP

Steps:

• Put the dates in a large heatsafe bowl and add the boiling water. Let sit until the dates are softened, about 30 minutes.
• Using a blender or an immersion blender, blend the dates and water so no large chunks are left. Pour this mixture into a pot and place it over medium-high heat. Bring it to a boil, then lower the heat and let it simmer, stirring occasionally to prevent the dates from sticking to the bottom of the pot, until the mixture is no longer watery and has a creamy, almost pudding-like consistency, about 1 hour. Remove from the heat and let the mixture come to room temperature.
• Put a nut milk bag or large piece of cheesecloth in a colander and place it over a saucepan. Working in 2 batches, pour the date mixture into the nut milk bag and squeeze it over the colander to strain the liquid through. You should be left with 2 to 2 1/2 cups of liquid. What's left in the nut milk bag is date pulp, which can be saved for another use (see Cook's Note).
• Place the saucepan over medium-high heat and bring it to a simmer. Lower the heat to medium and simmer until the liquid is thickened, coats the back of a spoon and is reduced by one-half or more, depending on how thick you want your syrup, 30 to 40 minutes. Let it cool completely, then store in a mason jar or other container, refrigerated, for up to 3 months.