Fig Simple Syrup (Fresh or Dried)

Bring a rich, jammy flavor to your favorite cocktails, lattes, and desserts with this fig simple syrup. Prepared with your choice of fresh or dried figs, this syrup comes together in just minutes and lasts for weeks in your refrigerator. Keep a bottle on hand for easy entertaining and a quick way to elevate any drink.

Jump to:

• Why Hosts Reach for Fig Simple Syrup
• Ingredient Notes
• How to Make Fig Simple Syrup
• Amanda's Recipe Testing Notes
• Tips for Success
• Variations
• Favorite Ways to Use Simple Syrup
• Perfect Pairing
• Get More Simple Syrup Recipes
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Why Hosts Reach for Fig Simple Syrup

For any gathering, I always love a signature cocktail. It doesn't even have to be a fancy party - just a casual fall night around the fire pit or a backyard cookout calls for a signature cocktail.

Fig syrup is one easy way to put your own spin on a drink. It plays well with almost any spirit, citrus, bitters, and bubbles. In many cases, you can simply swap plain simple syrup for fig simple syrup, and you have your specialty cocktail ready for sipping.

Not only does serving one main cocktail make hosting easier but in the case of this fig syrup, it also gives your kitchen the same vibe as a fancy cocktail bar. And given today's cocktail prices, who doesn't prefer a night in with your favorite people and drink in hand?

Ingredient Notes

Figs: Fresh figs are only available for a short time of year, and I typically have to get them at Whole Foods rather than my regular grocery store. So this recipe gives you an option for both. I used black mission figs, but any fig variety will work.

White sugar: I used white sugar to allow the fig flavor to truly shine.

Water: I recommend filtered water to avoid any off-flavors.

You can find the full quantities in the recipe card at the end of this post.

How to Make Fig Simple Syrup

Step 1: We start by bringing the figs, water, and sugar to a boil over medium-high heat in a small saucepan on the stove. As the mixture heats, we stir it every so often to help dissolve the sugar.

Step 2: Once the syrup reaches a boil and the sugar fully dissolves, we turn off the heat and let the mixture steep to allow the fig flavor to fully infuse. I like to give the syrup a minimum of 15 minutes to steep, but an hour is even better.

Step 3: After infusing, we strain the mixture in a fine-mesh sieve to get our syrup. We let the fig syrup cool, and then it's ready to use.

Amanda's Recipe Testing Notes

As I tested this recipe, I found two important notes to flag.

Fresh versus dried figs: Of course, availability may drive which syrup you choose, but the two varieties come with notable taste differences. The fresh fig simple syrup shows off delicate honey, floral, and berry notes. It's mellow and a touch jammy.

For a bolder flavor, opt for a dried fig syrup. This version is more concentrated with touches of caramel, dates, and toffee. If you love a tawny port, this just might become your new favorite simple syrup - the flavor profiles are strikingly similar.

These two versions also produce varying colors. While the fresh fig syrup, which is pictured throughout this post, results in a pretty magenta, the dried fig is brown.

Don't mash the fresh figs: When I first made this recipe, I mashed the fresh figs to extract more flavor. I do this in some of my fruit simple syrups, like my blackberry simple syrup, raspberry simple syrup, and cherry simple syrup. It works just fine in those recipes.

However, mashing led to the fresh fig syrup slightly gelling after refrigeration. A good shake brought it back to a more syrupy consistency, but you'll have an easier time if you simply let the mixture infuse.

Tips for Success

• Use a cheesecloth to strain: Figs have a lot of tiny seeds, so a cheesecloth will help keep the syrup smooth even when using a fine-mesh sieve. I recommend three layers of cheesecloth.
• Store properly: Keep it in a sterile, airtight container in the refrigerator. With proper storage, it should last three to four weeks. When the syrup turns cloudy, it's time to toss it.
• Do not over-boil: Once it hits a boil, that should be enough heat to dissolve the sugar. If you boil the syrup too long, it can become overly thick.

Variations

I love how simple syrups are endlessly customizable, and this recipe is no different. Although this recipe uses white sugar, brown sugar also works. To swap brown sugar, I suggest using dried figs because the lighter fresh fig flavor won't hold up as well.

Both fresh and dried figs also work well with spices. Try adding a couple cinnamon sticks or a knob of fresh ginger to the stove-top mixture. I especially love this spiced fig syrup version for the holidays.

Or for a little sweet and savory, try adding a couple sprigs of sage or rosemary. Both herbs are great additions to simple syrups.

A little extract can complement the syrup too. Think vanilla extract or almond extract.

Favorite Ways to Use Simple Syrup

Mix into cocktails and mocktails: Use it in my sage-fig cocktail, for instance.

Use as a coffee flavoring for lattes: Let's start a trend. Fig lattes should be a thing. I think the dried fig simple syrup would work especially well here.

Drizzle on yogurt parfaits and ice cream: This is a simple way to add an elegant touch, especially if using a vanilla yogurt or ice cream.

Stir into oatmeal: Pumpkin spice and apple oatmeal are seasonal favorites, but imagine that sweet, jammy fig flavor boost.

Brush onto cakes: Not only does this help lock in moisture but it also delivers that delightful fig flavor.

Perfect Pairing

If you can't get enough figs in your life, my fig and Kahlua baked Brie was made for you. Not only does this give you a double dose of fig but so many cheeses make for classic fig pairings, and Brie is no exception. Ricotta is another wonderful cheese pairing with Brie, so my whipped ricotta dip is a great option as well.

If you're looking for something a bit meatier, try my bourbon bacon jam smothered on a crostini with a fig cocktail on the side. Fresh and dried figs play nicely with the sweet bourbon and smoky bacon.

Cheers!

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