Re: Re: home-made date syrup

[Guest guest]

Jodi,I did keep the recipe! If you want to give it a try here it is:Date Syrup4 cups (about 24 ounces) pitted datesabout 8 cups water1. Place the dates in a large bowl and add enough water to cover. Soakuntil soft, at least 24 hours. In a food processor or blender, puree thedates and soaking liquid. Let stand overnight.2. In batches, place a little of the date mixture in a linen towel andsqueeze out the liquid. Discard the solids left in the towel. (Some peopleuse a small manual wine press in place of the more tedious towel.)3. In a saucepan, bring the date liquid to a boil over medium-high heat.Reduce the heat to medium-low and boil, skimming the surface and stirringoccasionally, until thickened and reduced to about 2 cups, about 1

hour.4. Cool, then pour into a jar. Store in the refrigerator for up to 1 year.If sugar crystallizes, place the bottle in a bowl of hot water until thesyrup is smooth.To: BTVC-SCD Sent: Mon, October 18, 2010 8:11:20 PMSubject: Re: home-made date syrup

Amelia..

Thanks!

Bummer that, you had to chuck it..

I love it when I am like over ambitious and then like totally forget about it.. LOL.. Always makes me chuckle in disbelief.. "Like seriously, again I've done this?" LOL.

Jodi

>

> Jodi,

>

> I have actually done this from scratch. I can't remember if I still have the

> directions, but it is basically soaking the dates in water, then pureeing them,

> then leaving overnight again I think, then straining/dripping it, then boiling

> it to make a syrup. Google it and you should find a recipe similar to the

> above. It was nice tasting, but not as sweet as you would think and the taste

> is very heavy. Keeps in the fridge for like a year -- didn't get to test this

> as we moved and I had to toss it all! : (

>

> Amelia

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Mon, October 18, 2010 6:45:52 PM

> Subject: home-made date syrup

>

>

> Honey and I don't jive that well.

> I have gotten some of the Wedderspoon Manuka which is amazing but not for adding

> to food- it's more medicinal. Kind of like Israeli "LifeMel" honey. They grow

> certain herbs and flowers where the bees feed (for miles these places are

> totally "organic" and like non sprayed and in a natural setting) and the bees in

> turn make special honey which for medicinal purposes works quite interestingly

> as the honey becomes totally bio-available for us humans with the herbal

> properties.. Friggen genius if you ask me. Steiner talks about some of this

> kind of thing.

>

> So I am thinking of making like a date juice or syrup for sweetener.

> Does anyone have suggestions how I can do that without it being too pastey so it

> can incorporate well into drinks?

>

> Thanks!

> Jodi

>

[Guest guest]

At 10:32 AM 10/18/2010, you wrote:

I did keep the recipe! If

you want to give it a try here it is:

Amelia,

Where did you find this recipe?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Marilyn,I wish I could remember! I found it earlier this year and it is supposed to be a traditional recipe either from Iraq or Iran -- the site talked about it being a 'family affair' to make the syrup each year. Most of the things I have found on the web are just cooking the dates in water and cinnamon and then pureed. This one was different because it was the actual soak liquid then cooked down. I do like the cinnamon idea though. My finished syrup was a little too thick so probably cooked it too long, but it was similar in flavor to molasses. AmeliaTo: BTVC-SCD Sent: Tue, October 19, 2010 11:49:30 AMSubject: Re: Re: home-made date syrup

At 10:32 AM 10/18/2010, you wrote:

I did keep the recipe! If

you want to give it a try here it is:

Amelia,

Where did you find this recipe?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Jodi,I didn't worry about it, but I did leave it in a cool place out the sunlight and covered with plastic wrap. After pureeing it, put into a clean bowl and cover and store the same as before. After that you are boiling the liquid so I would think it would be o.k. Since you are really sensitive, maybe you would want to try another method. I think I read one where you boil the chopped dates in water until really soft and then puree. Keeps in the fridge for about 3 weeks. Here is one site: http://www.videojug.com/article/how-to-make-date-syrupThanks for the compliment! Your posts definitely add 'spice' to my reading! ; )

AmeliaTo: BTVC-SCD Sent: Tue, October 19, 2010 6:14:11 PMSubject: Re: home-made date syrup

Ameila,

DO you think there is any worry about letting dates sock that long?

My immune system and belly are pretty sensitive- do you think any fermentation may start?

BTW- I've paid attention to some of your posts and I wanted to say that I always find you patient and so informative.. you're a really great part of our group!

Thanks!

Jodi

[Guest guest]

At 02:25 AM 10/19/2010, you wrote:

I wish I could remember! I

found it earlier this year and it is supposed to be a traditional recipe

either from Iraq or Iran -- the site talked about it being a

'family affair' to make the syrup each year. Most of the things I

have found on the web are just cooking the dates in water and cinnamon

and then pureed. This one was different because it was the actual

soak liquid then cooked down. I do like the cinnamon idea

though. My finished syrup was a little too thick so probably cooked

it too long, but it was similar in flavor to molasses.

Yes, I understand that! I find dozens of things like that!

I rather like the idea of a flavor similar to molasses! You can get some

great tasting kinds of honey, but sometimes you want something SCD... and

DIFFERENT!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 07:41 AM 10/19/2010, you wrote:

I wish I would of thought about

home-made date syrup sooner.. seems like a no brainer.

Space... the final frontier.... it's in between our ears!

BTW, my thought on soaking the dates would be that you do cook the

mixture well afterwards, so IF anything takes place, it will be

killed.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I probably need to make this again now that we have settled. I thought it an interesting taste added to tea and coffee too. I definitely will add the cinnamon this time cuz that sounds really nice!AmeliaTo: BTVC-SCD Sent: Wed, October 20, 2010 7:20:06

AMSubject: Re: Re: home-made date syrup

At 02:25 AM 10/19/2010, you wrote:

I wish I could remember! I

found it earlier this year and it is supposed to be a traditional recipe

either from Iraq or Iran -- the site talked about it being a

'family affair' to make the syrup each year. Most of the things I

have found on the web are just cooking the dates in water and cinnamon

and then pureed. This one was different because it was the actual

soak liquid then cooked down. I do like the cinnamon idea

though. My finished syrup was a little too thick so probably cooked

it too long, but it was similar in flavor to molasses.

Yes, I understand that! I find dozens of things like that!

I rather like the idea of a flavor similar to molasses! You can get some

great tasting kinds of honey, but sometimes you want something SCD... and

DIFFERENT!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle