Sweet, rich, and naturally fragrant, this homemade Fig Syrup is delightful for drizzling over breakfast foods, cheeses, or blended into a special cocktail. Combining the deep flavor of dried figs with the freshness of ripe ones, it’s simple to make yet so full of delicious, sweet fig flavor.
We made this fig syrup to use in our Fig and Gin Cocktail, but there are so many other ways you can use it. Other cocktails, drizzled over homemade pancakes or waffles, or as an accompaniment on a charcuterie board.
Testing results for fig syrup
- We like the combination of using dried and fresh figs for the best flavor and texture, but you can use all of one or the other and the recipe will work.
- Our testing found that the flavor is good after resting for 30 minutes, but if you let it sit for about 4 hours, the depth and complexity greatly increases.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Figs: You can use all dried figs, all fresh figs, or a combination of the two (our preferred method.)
Lemon juice: Even though it’s a small amount, the fresh lemon juice makes a huge difference in this syrup. Bottled lemon juice tastes flat and will not have the necessary punch to cut some of the sweetness.
How to make fig syrup
- Place all the ingredients in a saucepan over medium heat and bring to a boil.
- Once boiling, turn the heat down and cook the syrup for about 20 minutes. You want the figs to be broken down and the mixture should look like syrup.
- Steep the syrup for at least 30 minutes, but longer if you can. We like it at 4 hours.
- Strain the mixture through a fine wire mesh strainer, using the back of a spoon to push it through.
- Transfer to a jar and store in the refrigerator for up to two weeks.
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Fig Syrup Recipe
Ingredients
- 1 cup dried figs, chopped
- 1 cup fresh figs, chopped
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
- Add all the ingredients to a saucepan set over a medium heat.
- Bring to a boil stirring continuously.
- Once boiling, turn the heat down to very low and cook for 20 minutes or until the figs have broken down and the mixture has thickened and looks syrupy.
- Allow the syrup to steep in the pan for 30 minutes to 4 hours.
- Set a fine mesh strainer over a bowl and strain the mixture into it. Use the back of a spoon to squeeze the mixture from the figs.
- Transfer to a glass jar with a lid. The fig syrup will keep for 2 weeks in the refrigerator.
Notes
- This is a refrigerator recipe and has not been tested for longevity or canning. Therefore it will not keep any longer than 2 weeks.
Nutrition
Questions and tips
Storage
Store the syrup in a covered container in the refrigerator for up to two weeks.
We do not recommend freezing this syrup.
You can use the leftover figs to make fig preserves.
