A method of making set-date syrup can transform unprocessed (uncrystallized) date syrup into a set-date syrup. The method can include controlled crystallization of the sugars in the unprocessed date syrup. A portion of the unprocessed syrup can be used to produce a seed batch. The seed batch can be made by allowing the unprocessed date syrup to crystallize. The seed batch can then be mixed with an amount of unprocessed syrup in appropriate proportions to provide a mixture. The mixture can be maintained for a period of one to seven days at a temperature ranging from about −20° C. to about 15° C. to provide the set-date syrup.