Colleen Sundlie fell in love with date syrup while traveling in the Middle East. She brought that love back to the states and launched her own date-centric company. To make this syrup, she starts with fresh dates and heats them slightly to extract the syrup. She combines 94% syrup with 6% balsamic vinegar from Modena and cooks them down together just a tad. The result is luscious, bright, slightly sweet, really complex.
Drizzle it over good goat cheese
on toast, pour it on waffles or oatmeal
or ice cream, use it in a vinaigrette or as a glaze for pork loin. Organic, Vegan, Kosher, Gluten-free, Dolphin Safe, good for errybody.