Fig Syrup

5 from 5 votes

This fig syrup recipe is decadently sweet, thick, and easy to make! Drizzle it over desserts or stir it into drinks like tea and cocktails!

Prep Time5

Cook Time25

Resting Time8

Total Time8 30

Course: Condiments, Dessert, syrup

Cuisine: American, Assyrian

Servings: servings

Calories: 129kcal

Chop figs into quarters and discard the stems. Add the figs to a saucepan or small pot, along with water and sugar.
Mix until sugar starts to dissolve, then add lemon juice, orange slices, and cloves. Bring to a boil for 5 minutes, then reduce to a gentle simmer and leave uncovered for 20 minutes.
Remove fig syrup from heat, then add cinnamon stick. Leave it to cool for at least 2 hours, preferably overnight. The syrup will get thicker as it cools.
Strain the syrup using a fine mesh strainer. Press the fig mixture with a rubber spatula to extract all the syrup. Pour fig syrup into three 4 ounce mason jars and refrigerate.

You may want to consider placing your aromatics in a tea sachet, that way they can easily be removed from the fig mixture so you can use the leftover figs for another recipe.
I recommend leaving the syrup to infuse with flavor overnight, but you may want to remove the cinnamon stick after about 2 hours so it doesn't become overpowering.
The leftover figs can be used in smoothies, or as a filling for homemade fig newtons. To enjoy them as fig preserves, blend with some of the syrup.
If the seeds bother you, strain syrup through a soup bag.
When stored in the fridge in an airtight container, this fig syrup will last up to a month!
Canning this syrup will increase its shelf life.
I store mine in a mason jar or flip-top bottle, but another option is to store it in a plastic squeeze bottle for even easier dispensing!