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Homemade Date Syrup & Prune Molasses – Perfect Sweeteners
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If you’ve ever stood in your kitchen holding a bottle of honey in one hand and maple syrup in the other, wondering if there are other options for natural sweeteners that you haven’t thought of before… good news. There are, and they start in California orchards and date groves. Let’s talk about date syrup and prune molasses—two deeply flavorful, naturally sweet pantry staples that deserve way more attention than they get.
They’re rich, concentrated, and quietly powerful, made from fruit that California farmers have been growing for generations. No artificial flavors. No complicated ingredients. Just fruit, time, and a little patience.
And once you start using them? You’ll wonder how they haven’t always been stocked in your kitchen in the first place.
First, Why Date Syrup Belongs in Your Kitchen
Date syrup is one of those ingredients that feels both ancient and modern at the same time. It’s been used for centuries across different cultures, and yet it fits seamlessly into the way we cook today—especially if you’re looking for a natural sweetener with depth.
California dates are the real star here. Grown primarily in the Coachella Valley, California dates thrive in hot, dry climates and develop a caramel-like sweetness that’s incredibly complex. When those dates are slowly cooked and reduced, the result is a thick, glossy date syrup with notes of toffee, brown sugar, and warm spice.
This isn’t a one-note sweetener. Date syrup brings body and flavor, which means you don’t need much. A drizzle goes a long way—whether stirring it into oatmeal, blending it into smoothies, or using it to sweeten sauces and dressings. It’s especially great in baking when you want sweetness without overpowering the other ingredients.
And because it’s made from fruit, date syrup feels like a smarter swap when you’re trying to rely less on refined sugars without sacrificing flavor.
How to Strain Date Syrup Without Overthinking It
To strain the cooked date mixture, a nut milk bag is one of the easiest tools to use. It’s a reusable, fine-mesh cloth bag designed to separate liquid from solids—simply pour the cooled mixture in and gently squeeze to release the syrup. No nut milk bag? No problem. A fine-mesh sieve lined with two layers of cheesecloth works just as well. Set it over a bowl, pour in the mixture, and press or squeeze until you’ve extracted all that rich, date-sweet liquid.
Another Great Reason To Invest In A Nutmilk Bag
You can make homemade nut milks and creamers like a pro! You’ll never have to worry again about what ingredients are in your store-bought almond, walnut, or pistachio milk again.
Make it as simple or as elaborate as your heart desires.
Second, Prune Molasses: Bold, Deep, and Surprisingly Versatile
If date syrup is warm and caramel-forward, prune molasses is its moodier, more intense cousin—in the best way.
Made by reducing prune juice until it thickens into a syrup, prune molasses has a rich, almost wine-like depth with subtle tangy notes. It’s bold without being bitter and sweet without being cloying. Think somewhere between molasses, balsamic reduction, and dark caramel.
California Prunes are what make this shine. California produces the vast majority of the nation’s prunes, and for good reason. The climate allows the fruit to ripen fully on the tree, concentrating natural sugars and flavor. When that juice is slowly reduced, it transforms into a syrup that adds instant complexity to both sweet and savory dishes.
Prune molasses is incredible in marinades and dressings, brushed onto roasted vegetables, stirred into barbecue sauces, or drizzled over yogurt. It’s also a secret weapon in baking when you want richness without relying on traditional molasses. It can even serve as the base for delicious homemade caramels!
Natural Sweeteners with Real Flavor
What makes both date syrup and prune molasses stand out isn’t just that they’re natural—it’s that they actually taste incredible. These aren’t neutral sweeteners meant to disappear into the background. They show up in the best way.
They add texture and depth, making simple foods feel finished.
And because both are made by concentrating fruit, their flavors feel grounded and intentional, not artificial or overly processed.
Ever heard of Pomegranate Molasses?
And if you love experimenting with fruit-based syrups, you’ll also want to check out our pomegranate molasses recipe. It’s another great example of how fruit, when reduced thoughtfully, can become something truly special in the kitchen.
Date Syrup & Prune Molasses: A Pantry Upgrade Worth Making
At the end of the day, this isn’t about cutting things out—it’s about adding better options in. Date syrup and prune molasses give you new ways to flavor and sweeten – ways that feel intentional, flavorful, and rooted in the Golden State.
They’re simple. They’re versatile. And once you start using them, they quickly become indispensable in your kitchen.
That’s the magic of cooking with CA GROWN fruit—it doesn’t need much help. Just time, care, and a spot on your shelf.
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Craving more delicious dishes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use ingredients from the Golden State in your kitchen.
Do you have a favorite way to use prune molasses or date syrup that we should know about? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re cooking up.
Date Syrup and Prune Molasses
Ingredients
Date syrup
- 1 lb dried pitted dates
- 4 cups water
Prune Molasses
- 4 cups prune juice
Instructions
For the date syrup:
- Chop the dates roughly.
- Soak the dates in boiling water for 20 minutes, then discard the soaking liquid afterwards.
- Place the soaked dates in a large pot with 4 cups of water. Bring to a gentle boil, reduce the heat to a simmer, cover with a tight-fitting lid, for 1.5-2 hrs
- Allow to cool completely.
- Place a sieve over a large bowl and line it with a large piece of cheesecloth. Alternatively, you can use a nut bag.
- Squeeze all of the water from the cooked dates thoroughly. You’ll need to do this in smaller batches unless you have a very large piece of cheesecloth. You should get about 2 cups of liquid.
- Pour the date juice into a pot and allow it to come to a gentle simmer. Simmer, uncovered, for about 45-60 minutes until the excess water evaporates and the syrup reduces by approximately half.
- If you dip a spoon into the syrup, it should coat the back of the spoon – the syrup will become even thicker after cooling. If the syrup is too thin for your liking, return it to the heat and reduce some more, but be careful not to over reduce.
For the prune molasses:
- Bring the prune juice to a boil, then reduce to a simmer for about one hour, occasionally scraping down the sides.
- Cook down the juice until it reaches a slightly thick, syrupy consistency and yields about ¾ cup – 1 cup.
- If you dip a spoon in it, the syrup should coat the back of it – the syrup will become even thicker after cooling. If the syrup is too thin for your liking, return it to the heat and reduce some more, but be careful not to over reduce.