Recipes » 3 Ingredient Easy Homemade Fig Syrup Recipe

3 Ingredient Easy Homemade Fig Syrup Recipe

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This 3 ingredient easy homemade fig syrup recipe is so easy and delicious!

I’ve been alllll about fresh figs lately. I’ve been buying multiple packs at a time at Trader Joe’s. They are a fantastic price and I could seriously snack on these delicious little fruits all day.

All About Figs

Have you ever tried figs?

These amazing fruits originate from the Middle East and Asia. Although they’re now grown in North America, the Middle Eastern and Asian climate are perfect for the fig plant, that’s actually a shrub!

Figs can be eaten in so many ways. Fresh, dried, or used in jam, figs have a delicious sweet but subtle flavor that’s complimentary to desserts, cocktails, and even savory dishes.

Figs are actually really good for you, too. They can promote digestive health and might even have cancer fighting properties. You can read more about fig’s health benefits here.

Fresh figs

After my TJ’s fig haul, I decided to have a fig week.

First, we made this fig syrup. I’ve talked about this before, but my husband Nick is a baker and cocktail master.

He just has a natural gift. If I tell him a concept I’m thinking of, he can create it in no time. I actually didn’t know he had these skills when we got married, but I’m happy I found out he’s good at this!

Anyway, I wanted something as a base that we could use for desserts and cocktails.

Fresh fig syrup

A simple fig syrup was the first thing that came to mind.

We ended up using this in my Easy Fig Cheesecake Recipe and my Fig Manhattan recipe, and both were amazing.

This could also be used on pancakes, scones, cakes, or other cocktails. I’d also be curious about some baked brie with this drizzled over it. Ok, now I’m drooling.

Fresh figs

Easy Homemade Fig Syrup Recipe

  • 2 parts water
  • 1 part sugar
  • 1 part sliced figs

Directions

Combine all ingredients in a medium saucepan and bring to a boil for 2 minutes then simmer for another 10 minutes.

Allow to sit on stove and come to room temperature. Pour through a fine strainer to remove fig seeds if desired (recommended).

Note: If the syrup is too thick, slowly add small portions of water to thin the texture. It will not water down the flavor as long as it is not diluted too much.


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