Index ::: [ Recipe ] [ Condiment ]
Date Syrup
2 cups / servings

[ INGREDIENTS ]

Extra-Virgin Olive Oil
Dried Medjool Dates
Water

[ INSTRUCTIONS ]

CUT THE DATES

1. Coat the blades of kitchen shears with :
   
   a thin swipe of Extra-Virgin Olive Oil;.
2. Use the shears to finely "chop" :
   
   1 Pound Dried Medjool Dates, Pitted;.

SIMMER THE DATES

1. Place the dates and :
   
   4 Cups Water;
   in a medium saucepan and bring to a simmer over medium heat.
2. Simmer for 30 minutes, stirring occasionally.

COOL THE MIXTURE

1. Remove from the heat and cool for 30 minutes.

PUREE THE MIXTURE

1. Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.

STRAIN THE MIXTURE

1. Line a fine-mesh strainer with 2 layers of cheesecloth.
2. Pour the date purée through.
3. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.

REDUCE THE DATE SYRUP ( OPTIONAL )

1. Taste your date syrup and determine if it is sweet enough for you.
2. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes.
3. Remove from the heat and cool before storing.

[ NOTE ]

Date syrup can be stored in an airtight container in the refrigerator for a few weeks.

::: View the original recipe for Date Syrup at thekitchn.com