A wonderfully refreshing drink for hot days. The date syrup will keep for a fortnight in a glass bottle with a cork or in a jar with a lid.




Skill level

Average: 3.3 (67 votes)


  • 2 lemons
  • 200 ml date syrup
  • 600 ml water

Date syrup

  • 200 g dates, stones removed
  • 350 ml water
  • ½ lemon, juiced
  • pinch of sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the date syrup, chop the dates into small pieces. Mix everything in a blender into a thick syrup. Keep in the fridge.

Squeeze the juice from the lemons. Mix the date syrup and water. Stir thoroughly. Pour into bike bottles.


Recipe and image from Vélochef by Henrik Orre (Hardie Grant, $39.99, hbk).

View our Readable feasts review and more recipes from the book here.