Date Syrup Recipe

Indulge in the rich, naturally sweet flavor of homemade date syrup! This easy recipe transforms pitted dates into a versatile sweetener perfect for pancakes, waffles, ice cream, and even as a decadent topping for olive oil couscous cake. Healthier than maple syrup or honey, with more fiber and fewer calories, this date syrup is a delicious and guilt-free way to elevate your desserts and breakfasts. Learn how to make this simple syrup in just 90 minutes!

Prep Time 20 mins

Cook Time 90 mins

Calories 856.2 kcal

Protein 14g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Date Syrup

36 pitted Medjool dates
1 cup water
Vanilla
Cinnamon

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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.