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).