Sip into Summer: The Magic of Fig Leaf Syrup Cocktails
Updated: Sep 17
There are certain things growing in the garden that you look at every year and think, surely I could do something with that. Fig leaves are one of mine.
We all get terribly excited about the figs themselves. We wait for them to ripen, eat them with cheese, put them in tarts, roast them, turn them into chutney and generally make a great fuss of them. Meanwhile, the poor leaves are just standing there.
So I started wondering what would happen if I brought them into the kitchen ... And, as these things often do around here, one thing led to another. So rather than the usual fig syrup, this time it led to fig leaf syrup ... And it turns out those big green leaves have rather more going for them than you might think.
Let’s explore the wonders of fig leaf syrup and see how it can elevate your summer sips!
What does a fig leaf actually taste like?
Well, it doesn't taste like a fig. Fig leaves have a wonderfully aromatic flavour that is somewhere between coconut, fresh greenery and something slightly vanilla-like. It's difficult to describe exactly, but you'll know it when you smell it. Especially on a warm day when you've brushed past a fig tree and released all that beautiful, green, almost tropical fragrance. That was the flavour I wanted to capture.
And once you've turned those leaves into a syrup, you've got yourself a rather lovely little bottle of summer sitting in the fridge. Which, obviously, meant I had to put it in a drink.
Fig Leaf Syrup - The Recipe
Making fig leaf syrup at home is easier than you'd think. Here’s a straightforward recipe to get you started:
Ingredients
6 fig leaves
2 cups water
1 cup honey
1 cup granulated sugar
Instructions
Preheat the oven to 350F/180C. Place the fig leaves on a baking sheet in a single layer. Put them in the oven and dry for 3 to 5 minutes until they curl but remain green. Remove from the oven and let cool.
In a medium saucepan, bring the water, honey, and sugar to a boil over medium-high heat. Lower the heat and simmer for 5 minutes, stirring to dissolve the sugar. Take off the heat, add the dried fig leaves, and mix well.
Allow the syrup to cool to room temperature, which should take around 90 minutes. Strain the mixture to remove the leaves, and store the syrup in an airtight container.
Refrigerate the syrup and use it within 3 weeks!
Making fig leaf syrup is not only a delicious venture but also a delightful project that will impress guests. Share small bottles of the syrup as thoughtful gifts—they're sure to spark some interesting conversations!
Fig Leaf Cocktails to Try
With your fig leaf syrup ready, here are a couple of refreshing cocktails that will surely impress your loved ones.
Fig Leaf Tonic
This fig leaf tonic is a light and refreshing drink that celebrates the unique flavours of the syrup.
Ingredients:
2 oz fig leaf syrup
4 oz tonic water
Fresh lime wedges
Ice
Instructions:
Fill a glass with ice.
Pour in the fig leaf syrup and top it off with tonic water.
Squeeze fresh lime juice and stir gently.
Garnish with a lime wedge.
This cocktail is ideal for hot days, offering an effervescent experience that's both refreshing and aromatic.
Fig Leaf Prosecco Spritz
For those who appreciate a sparkling touch, the fig leaf prosecco is a must-try!
Ingredients:
1 oz fig leaf syrup
4 oz prosecco
Fresh mint leaves or a halved fig for decoration
Instructions:
In a glass filled with ice, pour in the fig leaf syrup.
Add prosecco
Stir gently and garnish with mint leaves or a halved fig
A little bit of Nature's Larder
This is exactly why I love experimenting with things from the garden. We tend to look for the obvious things. The fruit. The berries. The flowers. The things we've already decided are worth picking ... But sometimes the interesting stuff is sitting right next to them.
In this case, it was a handful of fig leaves.
And now those leaves have become a fragrant syrup that I can use in drinks, puddings and whatever else I decide to throw at it. That's the joy of Nature's Larder. You never quite know where the next idea is going to come from.
Jo's Kitchen Notes
Don't rush the infusion.
The syrup needs time to cool with the fig leaves in it. That's where you're getting all that lovely flavour, so resist the temptation to strain it while it's still warm.
Give your leaves a sniff.
Honestly. This is half the fun. If you've got a particularly fragrant fig tree, you'll notice the aroma coming through in the syrup. Different varieties can give slightly different results, so it's worth experimenting.
Keep it in the fridge.
This is a homemade syrup without commercial preservatives, so I keep mine refrigerated and use it within about three weeks.
And don't throw away the idea just because you don't drink alcohol.
Fig leaf syrup is gorgeous topped simply with sparkling water and a squeeze of lime.
Which means you can make yourself a very grown-up looking drink, sit in the garden and still be perfectly sensible. Although I make no promises about the Prosecco version!
Most importantly... don't be frightened of the leaves.
That's really what this is about. We grow things, we pick things, we use the fruit and then we often chuck half the plant away.
I'm rather enjoying finding out what happens when I don't. Six fig leaves, a saucepan and a little bit of curiosity. That's how another little bit of Nature's Larder found its way into my kitchen.
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