Go Back Email Link
–+ servings
Labeled bottles of date syrup and prune molasses next to their dried fruit counterparts. A wooden spoon is drizzling prune molasses back into the jar after being dipped into it to demonstrate the consistency.

Date Syrup and Prune Molasses

Meg van der Kruik
These two fruit-based syrups prove that a great natural sweetener doesn’t need a long ingredient list—just time, patience, and CA GROWN fruit. Date syrup and prune molasses are rich, deeply flavorful alternatives to refined sugar, each with its own personality. Date syrup is smooth and caramel-like with warm, mellow sweetness, while prune molasses brings a darker, more complex depth that shines in both sweet and savory dishes.
Cook time varies for prune molasses and date syrup.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 2 hours 15 minutes
Cuisine American, Middle Eastern
Servings 8 servings
Calories 214 kcal

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.

Nutrition

Calories: 214kcalCarbohydrates: 57gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 11mgPotassium: 520mgFiber: 4gSugar: 50gVitamin A: 86IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword date syrup, dates, prune molasses, prunes, sweetner
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!