How to make your own Date Syrup and Date Sugar


Photo taken from original FEAST Magazine article

If you're like us, you like to know exactly how things are made. And, if we have enough gumption, we'll make them ourselves! FEAST Magazine came to us last year asking if we could share DIY recipes for our two best selling products and we have shared them below for you as well!

DIY Date Syrup

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.

Photo taken from original FEAST Magazine article
DIY Date Sugar

We suggest using Deglet Nour dates, as they are a naturally drier variety than Medjool.

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.

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