How To Make Date Syrup (Dáru‑Khurma Syrup) : Healthy Sweetener An Alternative To Sugar скачать в хорошем качестве

How To Make Date Syrup (Dáru‑Khurma Syrup) : Healthy Sweetener An Alternative To Sugar

Date syrup is a thick, amber‑brown liquid sweetener that captures the natural sweetness of ripe date fruits. It is a wholesome alternative to refined sugar and honey. How it’s made Traditionally, ripe, soft dates—usually Medjool, Deglet Noor, or local Nigerian varieties like Barhee—are hand‑picked, rinsed and destoned. The clean dates are simmered in water (roughly one kilogram of dates to a litre of water) for thirty to sixty minutes until they turn mushy. After cooking, the soft mass is mashed with a wooden pestle and then pressed through cheesecloth to separate the juice from the pulp. The extracted juice is gently boiled over low heat, allowing water to evaporate until the liquid thickens into a glossy syrup with a Brix reading of about 70‑80°. Finally, the hot syrup is strained once more and poured into sterilised bottles. Health benefits Date syrup is prized not just for its caramel‑like taste but also for its nutritional profile. It supplies natural sugars—glucose and fructose—that provide quick, readily available energy, making it a favourite among athletes, growing children and people recovering from illness. The syrup is rich in potassium, magnesium, copper and manganese, minerals that support electrolyte balance, nerve function and bone health. It also contains modest amounts of dietary fibre, mainly soluble pectin, which slows sugar absorption and helps keep blood‑glucose spikes lower than those from regular sucrose. Antioxidant compounds such as flavonoids and carotenoids are present, offering protection against oxidative stress and inflammation. The fibre further acts as a prebiotic, feeding beneficial gut bacteria and aiding digestion and immunity. B‑vitamins like B6 and niacin contribute to energy metabolism and red‑blood‑cell formation. Despite these advantages, date syrup is calorie‑dense—about 290 kcal per 100 g—and its natural sugars can still affect blood glucose, so moderation is wise, especially for people with diabetes or weight‑management goals. Some commercial brands add sulphites for preservation, which may trigger sensitivity in certain individuals.