If memory serves, I got this unique recipe from a friend back home. We have a huge fig tree in our front garden so it seemed only apt to have a Fig Leaf Liqueur recipe to go with it. Sadly this is not an instant recipe as you need to store the liqueur for a month to mature before enjoying it – it is however worth the wait.
Fig Leaf Liqueur
Ingredients
625ml sugar
750ml water
12 fig leaves
750ml gin
Method
- Combine the sugar and the water in a saucepan and heat over a medium heat until the sugar has dissolved.
- Wash the fig leaves and add them to the sugar water and bring to the boil and boil for 20 minutes.
- Remove the mixture from the heat and remove the fig leaves and allow the syrup to cool.
- Add the gin and stir through.
- Pour the liqueur into sterilised bottles and seal.
Store for a month before use.
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It may take a month to mature, but it sure is quick to prepare. Thanks, I will try this!
It is a lovely “original” drink – not something you come across every day. 🙂
do you think my neighbour will notice me stealing his fig leaves?
Haa haa – I am sure your neighbour won’t mind. 🙂
This is such and interesting recipe. I was surprised that you used the fig leaves instead of the fig fruits. Sounds like a wonderful after dinner aperitif
It’s always nice to have something different on hand Bam. Have a super day. 🙂
This recipe looks like a winner, I must get to my fig trees before winter strips them bare which looks like it might be soon… The use of gin is intriguing!!! From where is this recipe, maybe Italy, Spain, France??? Thanks for the share.
HI Gian, welcome and thanks for stopping by. I am unsure of the origins of recipe – I think recipes are becoming universal as we are all melding closer and closer. Have a great weekend. 🙂
Thank you for the reply, I’m really interested in finding out what fig leaf liqueur tastes like… For years I’ve made Italian nocino liqueur from my walnut tree then several years ago was given a French recipe for a brew made out of the tree’s leaves and brandy, a totally different taste sensation. I really enjoy making spirits, the only trouble is that I’m not really a drinker of strong brew (mostly the products are used in pastry). I think it’s the alchemy of it all that allows liqueur making to be so special, especially if most of the ingredients are from one’s own garden.
It is always the best making something that you have grown yourself – always so much for satisfying. Your pastries sound fantastic. 🙂