Fig Leaf Syrup

I spent way too much of my life not knowing that fig leaves are edible. Now, I make a batch of Fig Leaf Syrup every summer. The flavor of fig leaves is unlike anything else I’ve tasted. They’re definitely reminiscent of fresh figs, but with a hint of coconut and vanilla mixed in. It’s absolutely delightful.

Fig Leaf Syrup can be used in cocktails, mocktails, and all kinds of desserts. I’ve used it to drizzle over fig tarts, add depth of flavor to seasonal cocktails, and add sweetness to homemade lemonade. Fig leaves also taste amazing in crème brûlée!

When to pick your fig leaves

The cool thing about fig leaves is that there almost isn’t a wrong time to pick them. Unlike so many of the seasonal ingredients I make desserts with regularly, their harvest window is lengthy.

Some people like to use fig leaves in late spring, when the leaves are fresh and tender. Other people wait until the leaves start to fall off the tree in the fall. I’ve tried them at different times of the year and don’t see much of a difference in flavor. So as long as you’ve got a supply of healthy fig leaves, you’re good to go.

Look for leaves that look clean and healthy, free of any pests or disease. Use fig leaves from trees that haven’t been sprayed or treated with any herbicides or pesticides.

How to make fig leaf syrup

Making fig leaf syrup is easy! You’ll need a few nice fig leaves, a bit of sugar, and some water. I use a 1:1 ratio of sugar to water to make a classic simple syrup. Depending on what you plan to use the syrup for, you could choose to use a 2:1 ratio to make a “rich” simple syrup. This will result in a thicker and sweeter syrup.

For a simple syrup made with one cup of sugar and one cup of water, I recommend using 4-5 fig leaves to flavor it.

Before making your syrup, clean the fig leaves by running them under cool water. Then pat them dry with a clean kitchen towel or paper towel.

Place the sugar and water in a small sauce pot. Stir it lightly to combine and turn the heat to medium, cooking until the mixture comes to a low boil.

Allow this to simmer until the sugar is completely dissolved. Then, remove from the heat and add the fig leaves to the syrup. Allow them to infuse in the syrup until it cools completely, about 1 to 1 1/2 hours. 

Lastly, strain the cooled syrup into a clean jar. Discard the leaves. The syrup is now ready to use!

Store the final fig leaf syrup in the refrigerator. It should keep for up to a month.

This recipe is easily adjusted. Feel free to adjust it to make less or more syrup, depending on your needs.