Quick answer: To make date syrup, simmer pitted dates in water until very soft, blend and strain, then cook the liquid down until thick. You need only dates and water, and a batch takes about 45 minutes.
Last updated: 14 November 2026
Ingredients (makes about 1 cup / 240 ml)
- 500 g (about 1 lb) pitted dates, such as Medjool, Sukkari or Safawi
- 750 ml (3 cups) water
- Optional: a squeeze of lemon juice or a pinch of salt
Method
- Simmer: put the dates and water in a saucepan, bring to the boil, then simmer gently for 25 to 30 minutes until the dates are very soft.
- Blend: cool slightly and blend until smooth.
- Strain: pour through a fine sieve or cheesecloth, pressing to extract all the liquid. Keep the pulp for baking or smoothies.
- Reduce: return the liquid to a clean pan and simmer on low for 10 to 20 minutes, stirring often, until it coats the back of a spoon. It thickens more as it cools.
- Store: cool completely, then pour into a clean jar.
Tips
- Soft, fresh dates such as Medjool give a smooth caramel flavour. Firmer dates need a little more water.
- Do not boil hard once thick, as it can scorch.
- Keep it in the fridge in a clean jar and use within about 2 to 3 weeks. If it looks or smells off, discard it.
How to use date syrup
- Drizzle over porridge, yoghurt or pancakes.
- Swap for honey or maple syrup in dressings and marinades.
- Sweeten baking such as our date nut bread.
Want something thicker for recipes? Try date paste. More ideas in our date recipes guide.
Frequently asked questions
What is date syrup made from?
Dates and water. Nothing else is needed.
Which dates are best for date syrup?
Soft, sweet dates such as Medjool work well, but most varieties can be used.
How long does homemade date syrup last?
Around 2 to 3 weeks in a clean jar in the fridge.
