Not only will your entire home be infused with fig scent while making this deliciously fragrant syrup, but you can preserve the end of summer in your fridge through autumn.
I use this honeyed fig syrup drizzled on ice cream or as a glaze, brushed on cakes and tarts for extra flavour. But my favourite is a spoonful in my coffee or cold brew and in a plethora of cocktails and non alcoholic tipples (think negroni or gin fizz).
Fig syrup takes mere minutes to make but brings infinite joy. You will not be sorry about having a bottle in your fridge.
Fig Leaf Syrup
16
servings10
minutes10
minutesIngredients
8-10 fig leaves (preferably snipped off a neighbouring tree)
360g (1 cup) honey
200g (1 cup) caster sugar
500ml water
I strip of lemon zest (optional but I like it here)
Directions
- Preheat oven to 180ºC (350ºF). Wash your leaves. There will be a sticky sap on the fig leaves which will remain after rinsing but will disappear when toasting them in the oven.
- Place the leaves on an oven tray, making sure they don’t overlap. Pop them in the oven for about 3-4 minutes depending on the size of the leaves. They will dry out and shrivel but retain their green colour. You don’t want to toast them until crispy or brown, they should still be soft. You may need to do this in batches.
- While the fig leaves toast, make the syrup. In a medium size pot, combine the honey, sugar and water and gently bring to a boil, stirring occasionally, allowing everything to dissolve together. Once the syrup is completely clear, continue to gently boil for an additional 2-3 minutes. Remove from the heat and carefully submerge the shrivelled leaves into the syrup. Add a strip of lemon if using and allow everything to infuse and cool together. Leave the leaves to steep in the syrup for 24 hours in the fridge.
- When it’s ready, remove the leaves and transfer the syrup into a clean bottle or jar with a lid. I like to reserve one leaf for the bottle to ensure extra figgy-ness. Once it’s not longer submerged, remove it so it doesn’t spoil.
Keep in the fridge for up to a month and use with wreckless abandon on all your treats.
Have you made this dish?
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