An enzymatically pre-treatment and a filter pre-coating processes were used to decrease turbidity and darkness intensity of date syrup. Response surface methodology was applied to study effects of enzymatically pre-treatment parameters, namely, pectinolytic enzyme (0.005–0.015mg/100ml syrup) and gelatin (0.005–0.015mg/100ml syrup) concentrations, and filter pre-coating concentrations including, cellulose (5–10g/100ml water), diatomite (5–10g/100ml water) and crud perlite (5–10g/100ml water) on dependent variables. Color, turbidity and polyphenol content of clarified date syrup were considered as response variables. Second order regression models, with high coefficient of determination values (R2>0.874) were significantly (p<0.05) fitted for predicting the response variables of clarified date syrup. Optimum concentrations of enzyme and gelatin were predicted to be 0.011 and 0.009g/100ml syrup, respectively. Optimum concentrations of cellulose, diatomite and crude perlite were obtained at 5.76, 8.23 and 5.91g/100ml water, respectively. Color, turbidity, and polyphenol content of clarified syrup at optimum conditions were obtained at 4936 ICUMSA, 38 NTU and 325mg/l, respectively. Results obtained using FTIR spectroscopy, indicated that melanoidins, polyphenols and pectin were the main compounds caused turbidity and darkness of date syrup. The concentrations of off-color compounds were drastically decreased during filtration at obtained optimum conditions.