Bella's Roasted Fig Cocktail Syrup

In Italy, they celebrate the season while it's here, but also find ways to preserve it for another day. Here in the Lowcountry, we cherish those same moments, savoring the freshest ingredients while they're at their peak. This roasted fig syrup brings those two traditions together. Sweet, ripe figs are roasted with a touch of local honey until they're jammy and caramelized, then blended into a rich turbinado syrup that captures every bit of their incredible flavor. Whether you're mixing a signature cocktail, creating a refreshing mocktail, or simply adding a splash to some southern sweet tea, this syrup is a delicious way to bottle the flavors of late summer and enjoy them long after fig season has passed.

You will need:

2 cups roasted figs (roasted with 2 tablespoons honey), cooled

3/4 cup turbinado sugar

1 cup water

Pinch of sea salt

1 teaspoon fresh lemon juice (optional, for brightness)

Press the roasted figs through a fine-mesh sieve, extracting as much juice and pulp as possible. Don't worry if a little pulp makes it through,  that gives the syrup body. In a saucepan, combine water and sugar. Heat over medium, stirring until the sugar dissolves completely. You don't need to boil it.

Remove from the heat and stir in the roasted fig purée and the lemon juice, if using

Let the mixture steep for about 15 minutes, then strain again if you want an ultra-smooth syrup. Cool completely and bottle.

Refrigerate for up to 3 weeks.

Bella’s tip:

Turbinado has subtle molasses and caramel notes that echo the roasted figs beautifully. White sugar would work, but turbinado gives the syrup more depth and makes it feel almost like a rich demerara syrup.