Unlock the natural sweetness and rich depth of flavor that figs bring to the table with our comprehensive fig syrup recipe. Whether you're a culinary enthusiast or a novice in the kitchen, this versatile syrup is a delightful addition to your pantry. In just a few simple steps, you'll learn how to create this figgy elixir that can transform your cocktail recipes and dishes from ordinary to extraordinary.
Related: how to freeze figs
Fig syrup is generally popular year-round, as it is a great way to add sweetness and complexity to delicious cocktails and dishes in various seasons. However, its popularity can peak during late summer and early autumn is when the fig tree is thriving and fresh figs are in season. This is when fig-related recipes become more prevalent. It's the time of year when this fresh fruit is at its ripest, making them ideal for creating homemade fig syrup to capture their unique flavors.
Fig syrup can be enjoyed and used in cooking throughout the year, thanks to its versatility and ability to enhance both sweet and savory dishes.
Below, are the simple and minimal ingredients required for making this fig syrup recipe:
- Ripe figs
- White cane sugar
- Vanilla extract
See recipe card for quantities.
How to Make Fresh Fig Syrup
Here, you will find process shots along with simple, step-by-step instructions:
1. Wash and stem the fresh figs. Chop them into small pieces. You can leave the skin on for added texture and flavor. Set aside. Place saucepan over medium heat. Add in 1 cup water and 1 cup sugar. Stir with a spoon until sugar dissolves into the water.
2. Add in the chopped figs. Feel free to add in a little cinnamon or other warm spices. Stir and combine with a spoon.
3. Bring the fig mixture to a gentle boil. Once it is boiling, reduce the heat to low heat. Let it simmer for about 15 minutes or until hot figs become soft and the mixture thickens. You want the consistency to be similar to maple syrup. The longer you simmer it, the thicker it gets.
4. Stir in 1 teaspoon of vanilla extract during the last minute of simmering. Remove the saucepan from the heat and allow the syrup to cool slightly.
5. Strain the syrup through a fine-mesh sieve into a clean container or bowl to remove any fig seeds or solids. Press down on the solids with the back of a spoon to extract all the flavorful syrup.
6. Let the fig syrup cool to room temperature. Once cooled, transfer it to a clean, airtight container or a glass bottle with a pourable spout.
Hint: If you'd like your syrup to be thinner like a simple syrup, don't simmer it as long. Simmering it for too long will give it a very thick consistency.
- Vanilla Extract - if you prefer not to have a prominent vanilla flavor in your syrup, simply leave it out or reduce the amount to ½ teaspoon.
- Figs - this recipe works interchangeably with other fruits like apricots, peaches, blueberries, or any favorite fruits.
- White Sugar - instead of using white sugar in this recipe, you may use brown sugar or a combination of the two. Note, that this will give your syrup more of a molasses flavor.
There are various ways to infuse creativity and different flavors into this fig syrup recipe. Here are a few ideas:
- Spiced Fig Syrup - add warming spices like cinnamon, cloves, or star anise during the cooking process to create a spiced version of fig syrup. This variation works beautifully in autumn-inspired recipes.
- Citrus Twist - incorporate the zesty brightness of citrus by adding orange or lemon zest to your syrup during the cooking process. The citrusy notes will complement the fig's sweetness.
- Herbal Infusion - experiment with fresh herbs like rosemary or thyme to impart an herbal dimension to your syrup. These variations can elevate savory dishes or cocktails.
- Fig and Berry Blend - combine fresh or frozen berries like raspberries, blackberries, or strawberries with figs to create a berry-infused fig syrup. This is perfect for desserts or as a topping for breakfast dishes.
- Spicy Syrup - for a unique kick, incorporate a touch of heat with a pinch of red pepper flakes. This variation is ideal for dishes that benefit from a sweet and spicy contrast.
- Balsamic Fig Reduction - introduce balsamic vinegar to your fig syrup for a richer and slightly tangy twist.
Some of Our Favorite Ways to Enjoy this Fig Syrup Recipe
Here are a variety of ways to enjoy this delightful syrup:
- Over ice cream
- In a fig cocktail
- Drizzled over goat cheese toast
- Old fashioneds
- Fresh fig margarita
- Spread over a slice of fig bread
- Drizzled over our fig cake recipe
- Breakfast staples like French toast, pancakes and waffles
Be sure to check our latest fig appetizer: baked feta recipe with figs and honey!
- Medium saucepan
- Fine mesh strainer or jelly bag
- Clean jar or container
To ensure the longevity and freshness of your fig-flavored sugar syrup, follow these storage recommendations:
- Cool and Dry Place: Store your fig syrup in a cool, dry, and dark place. A pantry or cupboard works well.
- Airtight Container: Transfer the sweet syrup to an airtight container, preferably glass like a mason jar or food-grade plastic. Make sure the container has a secure seal to prevent air from entering.
- Refrigeration Option: While fig syrup can be stored at room temperature for several weeks, if you want to extend its shelf life, you can refrigerate it. Refrigeration helps preserve the syrup for a longer duration, usually several months.
- Labeling: Always label the container with the date when you made the syrup. This helps you keep track of its freshness.
- Avoid Sunlight: Keep the container away from direct sunlight, as exposure to light can affect the quality and amazing fig flavor of the syrup.
- Freezing Option: If you've made a large batch of fig syrup and don't plan to use it all within a few months, consider freezing it. Pour the syrup of figs into ice cube trays or airtight freezer bags, removing as much air as possible. Frozen fig syrup can be kept for several months.
Don't discard the solids leftover from straining the syrup. Save them in a small tulip jar for later use. The solids make an excellent addition to any charcuterie board.
While fresh figs are ideal, rehydrated dried figs work too. Simply soak them in warm water until plump, then proceed with the recipe after draining.
Looking for other delicious recipes and resources? Try these:
- 1 cup figs, stemmed and chopped
- 1 cup granulated sugar
- 1 cup water
- 1 tsp vanilla extract
- Wash and stem fresh figs. Chop them into small pieces. You can leave the skin on for added texture and flavor. Set aside. Place saucepan over medium heat. Add in 1 cup water and 1 cup sugar. Stir with a spoon until sugar dissolves into the water. Add in the chopped figs. Stir and combine with a spoon.
- Bring the fig mixture to a gentle boil. Once it's boiling, reduce the heat to low heat. Let it simmer for about 15 minutes or until figs become soft and the mixture thickens. You want a consistency similar to maple syrup. The longer you simmer it, the thicker it gets.
- Stir in 1 teaspoon of vanilla extract during the last minute of simmering. Remove the saucepan from the heat and allow the syrup to cool slightly.
- Strain the syrup through a fine-mesh sieve into a clean container or bowl to remove any fig seeds or solids. Press down on the solids with the back of a spoon to extract all the syrup.
- Let the fig syrup cool to room temperature. Once cooled, transfer it to a clean, airtight container or a glass bottle with a pourable spout.