Description
A simple and natural homemade date syrup made by simmering Medjool dates and water, then reducing the strained liquid with lemon juice and a pinch of salt to create a thick, sweet syrup perfect for use as a vegan and refined sugar-free sweetener in pancakes, oatmeal, yogurt, and baked goods.
Ingredients
Scale
Ingredients
- 2 cups pitted Medjool dates
- 2 1/2 cups water
- 1/2 teaspoon lemon juice
- pinch of salt
Instructions
- Simmer Dates: Add the pitted dates and water to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes, stirring occasionally and mashing the dates slightly as they soften.
- Strain Mixture: Remove from heat and let cool slightly. Pour the mixture into a fine mesh strainer or cheesecloth-lined sieve set over a bowl, and press or squeeze to extract the liquid. Discard the solids or save them for baking.
- Reduce Syrup: Pour the strained liquid back into a clean saucepan, add the lemon juice and salt, and simmer over low heat for 30–40 minutes, stirring occasionally, until the syrup thickens to your desired consistency. It should coat the back of a spoon.
- Cool and Store: Let the syrup cool completely before storing in a jar or bottle.
Notes
- Store in the refrigerator for up to 3 weeks.
- Use as a natural sweetener for pancakes, oatmeal, yogurt, or baked goods.
- You can adjust the thickness by reducing it longer for a more concentrated syrup.
