I started using date syrup as my sweetener of choice after reading Dr. Michael Greger’s How Not to Die Cookbook. Using his recipe as inspiration, I played with the ratios and came up with this slightly thicker syrup. I always have date syrup on hand to use as a substitute for maple syrup, sugar, or other sweetener in dressings, sauces, and baking. Date syrup adds a natural sweetness that I really enjoy!

Date Syrup
*inspired by Michael Greger, M.D.
Ingredients
- 2 1/2 cup dates
- 2 cups boiling water
Directions
- Boil water in kettle
- Add ingredients to a to a high-powered blender (see note for standard blender)
- Blend and store in refrigerator
Note: I recommend using a high-powered blender. If you’re using a standard blender, chop the dates and soak them in the water for 30 minutes prior to blending.
Suggested Uses
- in coffee or tea
- as a substitute for maple syrup, sugar, or other sweetener in dressings, sauces, and baking
In the date syrup, are you using fresh Dates, or dried ones?
LikeLike
Dried dates!
LikeLike
Please could you say what weight of dates you used in grms? I am in the UK and we don’t usually use cups to measure or there are lots of different sizes. Recipe sounds great. How long does it keep please?
LikeLike
Hi Kathy, I don’t weigh them so I’m not 100% sure. I did check online to see if I could convert it to grams for you. There were some discrepancies, but it looks like between approximately 560-595 grams. If it turns out too thick, you can always add a bit more water. I would say the date syrup lasts in the fridge for a couple of weeks – I always take a good look at it and smell it to make sure it’s still ok. Hope that helps!
LikeLike