Date syrup is my go to sweetener of choice. I use it to sweeten my yogurt, top my morning oats, smother my waffles, etc. It’s an excellent, all natural sweetener and is really the only “sweetener” I ever use. If I’m not using it in a specific recipe, I’ll scrape in half of a vanilla bean – which really makes for a delicious syrup. And obviously I’m sharing this recipe for a reason. Come Wednesday, you’ll be able to make a damn good pie with this date syrup – so get to work.
RAW DATE SYRUP
8-9 medjool dates
1 1/4 cups filtered water, plus more for soaking dates
1 1/2 tsp lemon juice
Place the dates in a small bowl; cover with warm water and let sit for 30 minutes. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.
Yield: 1 1/3 cups