Date syrup

Date syrup

By
From
Guilt-Free Nice Cream
Makes
600ml
Photographer
Jacqui Melville

This is such a versatile syrup. It’s great used as a sweetener in recipes but it’s also lovely as a sauce drizzled on top of your favourite nice cream.

Makes approx

Ingredients

Quantity Ingredient
400g dates, pitted
800g water

Method

  1. Place the dates and water in a saucepan and bring to the boil. Reduce to a low simmer and cook for 2 hours or until the dates are very soft. If it begins to look dry, add a little more hot water. By the end of cooking, the mixture should be thick and caramel in colour. Leave to cool and then pour through cheesecloth into a large mixing bowl. Give the dates a really good squeeze, trying to get out as much of the liquid as possible.
  2. Pour the strained liquid into a saucepan and simmer for another 20–30 minutes or until it has the consistency of maple syrup. Once cool, store in a sealed jar, in the fridge. It will keep for up to a week.
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