Fig Syrup
Bar Prep • syrup
Description
A concentrated fig-infused simple syrup for cocktails and culinary use. Brightened with a touch of lemon juice to balance sweetness; rich, fruity fig flavor that blends well in whiskey, rum, and gin drinks or desserts.
History
Fruit syrups and reductions have long been used in Mediterranean and Middle Eastern cuisines; modern bartenders adapted these techniques to create flavored bar syrups like fig syrup for cocktails.
Instructions
Step 1.
Ingredients:
- 8–10 medium fresh figs (about 1 lb / 450 g), halved or quartered (or 6–8 dried figs)
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar (use 1 1/2–2 cups sugar for a richer 2:1 syrup)
- 1 tablespoon fresh lemon juice
- Pinch of salt (optional)
- 8–10 medium fresh figs (about 1 lb / 450 g), halved or quartered (or 6–8 dried figs)
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar (use 1 1/2–2 cups sugar for a richer 2:1 syrup)
- 1 tablespoon fresh lemon juice
- Pinch of salt (optional)
Step 2.
Steps:
1. Prepare figs: rinse, remove stems, and quarter (or roughly chop dried figs).
2. In a medium saucepan combine water and sugar. Warm over medium heat, stirring, until the sugar is fully dissolved and the mixture just comes to a simmer.
3. Add the figs to the simmering syrup. Reduce heat to low and gently simmer 10–15 minutes, until figs are very soft and the syrup is fragrant. If using dried figs, simmer 12–18 minutes.
4. Remove from heat and mash the figs gently with a spatula or potato masher to release more flavor. Stir in the lemon juice and a pinch of salt (if using).
5. Let the mixture steep off heat for 20–30 minutes for deeper flavor.
6. Strain through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing solids to extract syrup. For an extra-clear syrup, strain twice through a fine mesh or a coffee filter.
7. Cool to room temperature, then transfer to a clean, airtight bottle or jar. Label with date.
8. Refrigerate. If you want a longer shelf life, add 1–2 tablespoons neutral spirit (vodka or grain alcohol) per cup of syrup before bottling and mix well.
1. Prepare figs: rinse, remove stems, and quarter (or roughly chop dried figs).
2. In a medium saucepan combine water and sugar. Warm over medium heat, stirring, until the sugar is fully dissolved and the mixture just comes to a simmer.
3. Add the figs to the simmering syrup. Reduce heat to low and gently simmer 10–15 minutes, until figs are very soft and the syrup is fragrant. If using dried figs, simmer 12–18 minutes.
4. Remove from heat and mash the figs gently with a spatula or potato masher to release more flavor. Stir in the lemon juice and a pinch of salt (if using).
5. Let the mixture steep off heat for 20–30 minutes for deeper flavor.
6. Strain through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing solids to extract syrup. For an extra-clear syrup, strain twice through a fine mesh or a coffee filter.
7. Cool to room temperature, then transfer to a clean, airtight bottle or jar. Label with date.
8. Refrigerate. If you want a longer shelf life, add 1–2 tablespoons neutral spirit (vodka or grain alcohol) per cup of syrup before bottling and mix well.
Step 3.
Usage: Shake or stir into cocktails, drizzle on desserts, or mix into soda/tonics. If syrup is very thick, thin with a small amount of warm water when using.
Storage
Store refrigerated in a clean, airtight glass bottle or jar. Use within 14 days. To extend shelf life to 4–6 weeks, add 1–2 tablespoons of neutral spirit per cup of syrup before bottling. You can also freeze syrup in ice cube trays for several months.