For this one, I’ve added a short note on handling the leaves. Fig sap can irritate the skin and cause a reaction in sunlight, so it’s a sensible thing to mention for readers who are new to cooking with them.
Fig leaves have an incredible flavour that surprises almost everyone who tries them, somewhere between coconut, vanilla and fresh green almond. I first used them in Spain, where I made a fig leaf syrup to go with a Greek yoghurt cheesecake, and I’ve been finding ways to cook with them ever since. This fig leaf cordial is one of the simplest. Topped up with sparkling water, it makes a fragrant, refreshing non-alcoholic drink for warm evenings.
The method is gentle. Simmering the fig leaves with rosemary draws out their aromatic, nutty sweetness, and the rosemary adds a soft herbal note that keeps the cordial from tasting too sweet. Lemon juice brings brightness and balance, while reducing the liquid concentrates all those flavours into a rich syrup. Leave it to cool completely before straining so the flavour has as much time as possible to develop.
Fig leaves are at their best from late spring through to late summer, when they’re large, green and fragrant. Choose fresh, undamaged leaves from a tree you know hasn’t been sprayed, and rinse them well. The milky sap in fig leaves and stems can irritate the skin and react with sunlight, so it’s worth wearing gloves when picking and handling them, and washing your hands afterwards. If you don’t have a fig tree nearby, some greengrocers and farmers’ markets sell the leaves in summer.
To serve, add a splash of cordial to a glass of sparkling water over ice, roughly one part cordial to four or five parts water, and adjust to taste. Garnish with a slice of lemon and a sprig of rosemary. It’s a lovely alcohol-free option for summer parties, barbecues and dinner parties, so guests who aren’t drinking have something that feels just as considered. It also works well with gin, vodka or topped up with prosecco, and can be drizzled over Greek yoghurt, fresh fruit or a simple sponge cake.
Pour the cooled cordial into a clean, sterilised bottle and keep it in the fridge, where it will last for around two weeks.
recipe
Servings:
10 glasses
Cook time:
Ingredients
10 fig leaves
4 sprigs rosemary
10 tbsp sugar
2 lemons
Method
1. Cover the fig leaves and rosemary with water in a saucepan. Bring to the boil and simmer for 10 minutes.
2. Remove the leaves and rosemary, then add the sugar and the juice of the lemons.
3. Keep simmering until the liquid has reduced by roughly half.
4. Leave to cool completely, then strain.
5. To serve, add a splash to sparkling water and garnish with lemon slices and a sprig of rosemary.