Fig Leaf Simple Syrup

Last year, our fig tree broke through the base of its container and sent a taproot deep into the ground. Although we can no longer move it around the garden, we also witnessed its rapid growth and were rewarded with a bumper crop of figs. This year is no exception and the tree is happily putting out even more branches, leaves, and fruit. 

While we wait for the figs to ripen, I explored cooking with the leaves, as they were rumored to have a light vanilla, fig, and toasted coconut flavor. As my first test, I made a simple syrup and found the rumors to be true. What a joy to experience a new flavor for the very first time as an adult! I haven’t yet tried it in a cocktail yet, just with water and ice, though I suspect it would pair well with a smooth tequila or rum. 

Cooking time: 20 minutes active, 1 hour cooling
Makes: 2 cups

Ingredients:

• 4 large fig leaves

• 2 cups water

• 2 cups sugar

Preheat the oven to 350*.

While the oven heats, combine the water and sugar in a saucepan and bring to a simmer. Stir occasionally until the sugar dissolves.

Spread the fig leaves out on a baking tray in a single layer and place in the oven. Toast for 2-3 minutes until the leaves begin to curl. Keep a watchful eye to ensure they don’t burn.

Once toasted, remove them from the oven and add to the syrup in the saucepan. Turn off heat and let the fig leaves infuse the syrup while it cools down, about an hour. Remove the fig leaves and funnel the syrup into a bottle. Use and store in the fridge for 2-3 weeks.