With all the fresh figs on our fig tree this Easy Homemade Fig and Rosemary Simple Syrup Recipe made good use of them all. This fig syrup recipe is extremely easy to make and is incredibly versatile for a variety of recipes. Check out how we make this syrup that's rich in fig flavor and don't forget to print or pin the recipe card to make this today!
A Homemade Fig Syrup for Everyday
While I'm also quick to make a batch of refrigerator fig jam, this is a simple recipe I love for this time of year. Made with figs and a bit of sugar, we've got a delicious recipe that's fit for so many everyday dishes. From our favorite pancakes or french toast to savory dishes like a roast fig and squash salad or in delicious cocktails. It's also freezer friendly so make a batch using the fresh fruit and save a jar or two for later use.
Ingredients for this Easy Fresh Fig Syrup
We really need only four ingredients to make this fig and sugar syrup recipe. Here's what we need:
- 2 pounds figs. We're using black mission figs as that's the tree variety we have in our backyard.
- 2 tablespoons lemon juice. The lemon juice adds a balanced acidity to help break down the fruit during the cooking process. We'll then strain the mixture before adding in the sugar.
- 1 tablespoon chopped fresh rosemary. I absolutely love the herbaceous note of fresh rosemary in this fig syrup recipe. You can also experiment with different herbs like thyme or even mint.
- Granulated Sugar (based on weighted amount of strained figs). The key here is to weigh the amount of sugar so you have the same amount of the strained figs and sugar to make a simple syrup.
How to Make This Simple Syrup for Fig Season
This recipe is ready in under an hour and while the hardest part is straining the fig mixture, the rest comes together quickly. Here's how we make it:
- Begin by washing and dicing figs into ½ inch diced pieces. Add them to a large saucepan with two tablespoons of lemon juice and begin to cook them down over a low simmer, about 15 to 20 minutes, using a wooden spoon to break up the fruit. The fruit will break down which will help in the straining step.
- Next, fit a fine mesh strainer over a large mixing bowl. Pour the cooked fruit into the strainer and use a wood spoon to smash the fig mixture and release its liquid. We'll strain as many fig seeds as possible, but may still have a few which is fine.
- Pour the strained fig liquid back into the saucepan and weigh it. You’ll want to measure an equal amount of sugar for the syrup (for a 1:1 ratio). For this recipe, I had a yielded amount of 313 grams of strained fig liquid so I weighed out 313 grams of granulated sugar.
- Finely chop one tablespoon of fresh rosemary and mix into the sugar to infuse it. Pour the rosemary sugar into the medium saucepan and stir to combine. Bring to a gentle boil then simmer for another 5-10 minutes for syrupy consistency.
- Strain the finished syrup into a jar fitted with an airtight lid. This will keep for up to a month in the refrigerator. You can also extend its shelf life by freezing it for up to 6 months. Use on pancakes, in tea, in olive oil cakes, salad dressings, or in a glass of bourbon (my favorite use of it lately).
Final Tips and Serving Suggestions
This recipe is perfect for a variety of recipes. Here are some ideas for how to make the most of your fig syrup:
- Enjoy in your favorite cocktails. I love using the fig syrup in a splash of bourbon for the perfect fall time old fashioneds or other cocktail recipes.
- Simple sweets. Drizzle this fig and rosemary syrup over a bowl of vanilla ice cream or gelato.
- Savory suppers. This makes for a delicious vinaigrette using either red wine vinegar or balsamic vinegar and good quality extra virgin olive oil. Shake it all together in a mason jar. Dress a fall harvest salad with roast squash, fresh figs, and serve over a bed of arugula. Garnish with goat cheese or crumbled blue cheese.
- Swirl into your morning coffee to serve alongside a slice of this fig cake.
This syrup will keep well in the refrigerator for up to a month so there are plenty of delicious ways to use this. How will you use it?
Get The Latest Fig Recipes Here!
Easy Fig and Rosemary Syrup Recipe
Equipment
- 1 3 quart sauce pan
Ingredients
- 2 pounds figs
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh rosemary
- Granulated Sugar based on weighted amount of strained figs
Instructions
- Begin by washing and dicing figs into ½ inch diced pieces. Add them to a large saucepan with two tablespoons of lemon juice and begin to cook them down over a low simmer, about 15 to 20 minutes, using a wooden spoon to break up the fruit. The fruit will break down which will help in the straining step.
- Next, fit a fine mesh strainer over a large mixing bowl. Pour the cooked fruit into the strainer and use a wood spoon to smash the fruit and release its liquid.
- Pour the strained fig liquid back into the saucepan and weigh it. You’ll want to measure an equal amount of sugar for the syrup (for a 1:1 ratio). For this recipe, I had a yielded amount of 313 grams of strained fig liquid so I weighed out 313 grams of granulated sugar.
- Finely chop one tablespoon of fresh rosemary and mix into the sugar to infuse it. Pour the rosemary sugar into the saucepan and stir to combine. Simmer for another 5-10 minutes for syrupy consistency.
- Strain the finished syrup into a jar fitted with an airtight lid. This will keep for up to a month in the refrigerator. Use on pancakes, in tea, in olive oil cakes, salad dressings, or in a glass of bourbon (my favorite use of it lately).
Leave a Reply