Spiced Fig Syrup

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Courtesy of Mason Brangwin, The Old Sage, Seattle, WA

Spiced Fig Syrup


  • 2 cups (350 g) roughly chopped dried figs
  • 2 cups (480 ml) water
  • 2 cups (400 g) Demerara sugar
  • 4 cinnamon sticks
  • 6 pods star anise
  • 15 whole cloves
  • 2 bay leaves
  • 1 teaspoon salt


  1. Fill and preheat the SousVide Supreme water oven to 144F/ 62C.
  2.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.)
  3. Submerge in the water oven and cook at least 3 hours, until sugar dissolves (the longer the better.)
  4. Strain into a clean stoppered bottle and chill. Use the syrup in the Spiced Fig Old Fashioned cocktail, mix it into hot tea for a holiday touch, or even pour over ice cream for a festive treat!
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