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
