Homemade Date Syrup (Silan)

What is date syrup? 

Date syrup or silan is one of my favorite sweeteners, and I'm so excited it has finally made its way into the pantries of more and more people across North America and the United Kingdom!

Date honey is a naturally derived sweetener that is extracted from pressing dates with water. It's a thick syrup that tastes a lot like maple syrup, but is a sweet syrup made from a cooked date mixture blended with water.

Natural dates are high in vitamins and minerals, low in calories, and a natural source of potassium. As such, date molasses is an excellent option if you prefer to skip the sugar. The taste and color are rich, with a caramel-like flavor that can be used to replace honey or maple syrup in various recipes.

Date syrup has been around for over 6,000 years and is believed to have originated somewhere in the Middle East. This would make sense considering the area's richness in date palms, prized as a symbol of prosperity and hospitality to this day in much of the Arab world.

Why is date syrup also called “silan” and "date molasses"?

In Israel, date syrup is known as "silan" and is a popular choice used to sweeten desserts or as a spread on breakfast foods and pancakes.

Date syrup is also known as date honey syrup, or date molasses, due to its thick texture and syrupy consistency.

How to make date syrup? 

Nowadays, you can find date syrup in grocery stores, specialty food stores, and Middle Eastern or Israeli delis.

However, making date syrup at home is equally easy and fun.

You can make date syrup in just a few minutes, and it will last for months in the fridge or a year in the freezer. 

Here's the secret: You need only two ingredients to make date syrup: water and dates!

Make sure to pick the best quality dates you can get your hands on, I recommend Medjool dates (I like Natural Delights Medjool dates).

Where to use date syrup? 

The best part about this date syrup recipe is that it is one of the most versatile sweeteners in your fridge that you can use. A little goes a long way, and works equally as well in sweet and savory recipes! 

You can use date honey to:

• sweeten breads and desserts;
• as an alternative to honey or maple syrup in your morning porridge;
• add to smoothies;
• drizzle over some fresh fruit;
• Top syrniki, Russian pancakes or with low carb apple pancakes!
• fill Date hamantaschen with the leftover pulp.

For savory options:

• it makes for a richer, nuttier sauce ingredient in dishes like glazed BBQ chicken or a dressing for tofu salad. 
• Replace the honey, maple syrup or sugar in a vinaigrette sauce for a unique Middle Eastern salad dressing. 

Here are some of my favorite recipes using date syrup: 

Date syrup benefits 

Not all sweeteners are created equal. As an all-natural sweetener made from the concentrated juice of dates, it is low in calories and contains significant potassium, iron, calcium, phosphorus, and magnesium, among other minerals, as well as fiber and vitamin B3, B2, B1, B5, A1, and C.

In addition to all the vitamins and minerals that are good for overall health, dates contain a high amount of fiber, which can help promote digestion and prevent constipation. In addition, they are rich in potassium, manganese, calcium, and magnesium. These minerals can aid in preventing heart diseases and regulating blood pressure.

It is also suitable for various diets, including vegan and paleo. It's important to know that this homemade syrup is a completely vegan product! No hidden ingredients or animal products in site.

Is date syrup healthy compared to sugar?

There is no doubt date syrup ranks higher than sugar in terms of its nutritional value.

All of its nutrients and vitamins make it a much better option for your heart, bones, and teeth.

Plus, it's lower on the glycemic index than regular sugar (as well as agave syrup and maple syrup), which means you won't experience the same spike in insulin levels that comes with eating processed sugars.

Why you should make this date honey recipe?

There are many date honey recipes out there, but this is my favorite technique because it allows you to play around with the desired consistency of your dates syrup.

Here are some of the reasons why I love this particular approach to make dates syrup: 

• Easy to make
• Requires only 2 ingredients 
• Gluten-free 
• Relatively fast - no 2 hour cooking here!
• Can be made in advance 
• Can be thickened or thinned out as you like
• Safe for babies! Because dates syrup is naturally derived sweetener, it doesn’t spike the blood sugar like artificial sugars or maple, and isn’t poisonous for babies like honey.

Ingredients for homemade date molasses

There really are only 2 ingredients you need to make this date syrup recipe - water and dates.

Dates - I buy my dates in bulk, and process a large quantity of it at once. I then freeze or store the rest in the fridge. While you can use any dates to make date syrup, Medjool dates are preserved fresh and will therefore give you the silkiest, smoothest tasting silan recipe!

See recipe card for quantities.

Water - The water you use should be boiling hot. 

See recipe card for quantities.

Equipment

• Food processor OR blender (I make my silan recipe in my old Oster blender, and it takes me two rounds. But a Vitamix blender or a Ninja blender would make short work of this!)
• Nut bag OR cheesecloth and strainer (I use a nut bag)
• Saucepan

How to make this silan recipe

Soak dates

First, in a large bowl, place dates in boiling water to hydrate the mixture before mashing them well. The dates will soften, making them easier to process.

Blend dates with water

Transfer to a blender or food processor and blend (it’s ok if some chunks remain). You may need to add more water.

Strain through a cheesecloth

Next, strain the date pieces with a mesh strainer or cheese cloth.

You may repeat the process to rehydrate the dates and extract even more liquid.

Heat syrup

After collecting the date juice, bring it to a boil and then reduce heat, cooking it on low heat until thickened slightly. This can take about 30 minutes. The remaining syrup will be approximately half its original volume.

Gather in a Jar

Last, pour into a glass jar or bottle (after it has cooled down) and store in the fridge.