A jar of Date syrup with a drizzle and teaspoon

Learning how to make your own date syrup is the perfect way to reduce the amount of refined sugar in your family’s diet. It’s a versatile and delectable whole food sweetener. Better still, it is super simple to make at home.

All it takes is a few ingredients and a high speed blender to create. With a little extra reduction it can even become a replacement for treacle or molasses but date syrup is high in antioxidants and a source of magnesium, phosphorus and zinc.  You’ll be amazed with how many uses it has – drizzle on your pancakes, use in your baking, in dressings, or for making tonics or cordials. 

Date Syrup


  • 1kg dried dates
  • 1 tsp baking soda
  • 2 litres boiling water
  • 10ml lemon juice


Pit and chop the dates, sprinkle the baking soda over and mix through. Cover with boiling water and set said for 30 minutes to soften.

Transfer to a food processor, or Thermomix and pulse into a puree. Transfer to a pot and bring to the boil, then lower the heat and simmer for 30 minutes. Stir occasionally to stop the puree sticking to the bottom of the pot.

Stir in the lemon juice before removing from the heat. In batches, pass the puree through a sieve with 2 layers of cheese cloth or use a nut bag to separate the liquid from the pulp. Squeeze out as much liquid as you can. Compost the pulp or freeze for adding to smoothies.

Pour the liquid into a pot,  return to the stove and bring to the boil Reduce heat and simmer until the liquid is reduced to a thick glossy date syrup. You should have about 2 cups and it may take around 30 -50 minutes. If you take your syrup too far, (too thick) just stir a tablespoon or two of boiling water into the date syrup.

Pour into sterilised bottles or jars. Date Syrup will keep in the fridge for upto a month.

  1. Avi says:

    That’s a lot of work! I just let a cup of medjool dates sit in a cup of boiling water for an hour, add lemon juice, and puree it all in my blender. The result is the texture of applesauce and works just fine in smoothies and hot cereals as a sweetener.

    1. ishbel says:

      Yes, I agree, it’s a bit of work, but totally worth it. The boiling method is perfect for smoothies and cereal. But if you want a treacle or molasses-like syrup for smooth (textureless) cordials, dressings or desserts this is the way to go.

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