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How to Make Date Syrup
- Preheat oven to 200°F (95°C). Arrange 36 pitted Medjool dates on a baking sheet and bake for 20 minutes to dry slightly.
- Remove dates from oven and let cool slightly. Roughly chop the dates in a food processor or blender.
- In a medium saucepan, combine the chopped dates, 1 cup of water, and 1/4 teaspoon of vanilla extract. Bring to a boil over medium heat.
- Reduce heat to low and simmer, stirring frequently, for 45-60 minutes, or until the mixture has thickened to a syrup consistency.
- Remove from heat and let cool completely.
- Once cooled, transfer the date mixture to a blender and blend until completely smooth.
- Strain the syrup through a fine-mesh sieve to remove any date fibers (optional, for a smoother syrup).
- Store the date syrup in an airtight container in the refrigerator. Heat gently before using on hot dishes.
- Enjoy your homemade date syrup on pancakes, waffles, French toast, ice cream, yogurt, or as a topping for olive oil couscous cake! Makes approximately 1 ¾ cups.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
759g
Fat
0g
Carbs
75g