I was flicking through one of my new favourite cookbooks the other day – Ottolenghi’s Jerusalem – and a few of the recipes called for date syrup. I hadn’t come across date syrup before so I thought I would google it, and low and behold it is really easy to make.
You can use it like you would honey, agave or maple syrup, although it’s not quite as sweet or thick. If you wanted a really sweet syrup, just add more dates.
It would be great instead of the golden syrup in these Anzac balls and I think I am going to try it in a smoothie next.
In this scene: Scalloped kraft tags and natural jute twine.
Date syrup
20 dried pitted dates
1 3/4 cups boiling water
1 1/2 tablespoons lemon juice
Place dates in a bowl and pour over boiling water. Set aside for 30 minutes to soften. Blend or process the dates and water until smooth. Stir through the lemon juice. Strain syrup through a sieve into a clean jar/bottle. Store in the fridge.
Makes 2 cups
oOo Try it in one of Yotam Ottolenghi’s recipes – butternut squash and tahini spread
10 comments
Hi Jane, I just used the date syrup instead of Golden Syrup in regular Anzac Biscuits and they are delicious. Maybe not as sweet as usual (recipe also had brown sugar instead of white) but I am not sure you would notice if you didn’t know. I also made the butternut and tahini spread on the weekend but found it very sweet even before adding the date syrup. My husband loved it! Have you made it?
Hi Jo Kate, oh so glad you made it and enjoyed it! I haven’t tried that pumpkin spread but have used the date syrup in another of Ottolenghi’s dips – a beetroot one, which was divine.
Will try that beetroot one as I have a bunch waiting for inspiration. Is Jerusalem the only cookbook you have by him? I was thinking I must get one but saw he had lots to chose from. I hadn’t heard of him until a friend mentioned she was off to Israel and going to his restaurant, now I am seeing him everywhere so I must get on the bandwagon!!
Hi Jo Kate,
I have a few of his books but Jerusalem is by far my favorite. All the recipes I make from it get rave reviews. I have been to his restaurant in Angel, London and it is lovely. Such yummy, fresh food.
Thanks! I’ll order it ASAP!
I’ve just also used some date syrup in my adaptation of Gwyneth’s Quinoa Granola with olive oil & maple syrup (from “It’s All Good) I did half date syrup, half maple syrup. It’s yummy and I think the date syrup is a bit better for you??
Hi JoKate, yes I think date syrup is a bit better for you, especially as my recipe isn’t toooo sweet. That sounds yummy.
[…] cup dark agave syrup (if you have leftover date syrup, you can use 1/3 cup of this instead, as it is slightly less sweet than […]
Hi There,
How long does the Date Nectar keep for, can it be refrigerated to prolong its life?
Hi Natalie, it lasts for months in the fridge. I think I kept it for about a year.