Hey Guys and Gals, are you Looking for an awesome Fig Liqueur D.I.Y. Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Fig Liqueur Recipe in the world. Ingredients Step 1

I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen. Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly. Figoun, the Provençal fig liqueur, is perhaps the most popular form of fig liqueur. Yes you read that right, you actually do get fig liqueur but the greater news is just how simple it is to make at home. Add orange zest. Pour in the wine and cognac, half cup each. You can even make it with one cup of vodka. Seal and store the liqueur in a cool, dark place for a couple of months, shaking the jar every week or so. Strain through a sieve and then strain again through a sieve lined in muslin. Pour into cold, sterilised bottles and seal.

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Seal the jar and put in a cool place for 2-3 days, turning it every day until the sugar has dissolved. You now need a bottle, with a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you. Cut Figs into smaller pieces with scissors or a sharp knife. Place cooled fruit in vodka for 2 weeks, shaking occasionally. Traditionally no water is add it, that said you can make a simple syrup like all liqueurs. Simply boil a cup of water stir in the sugar keep on stirring till all the sugar is dissolved shut flame let cool add to liqueur slowly tasting all the while till its to taste! Notes On Fig Liqueur Recipe

glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. Notes on Utensils: Wash the figs, trim off the hard stem and cut into eighths. Place some in the bottom of the jar and scatter some of the sugar on top. Esprit de Figues’ origins lie within the fig tree cutting transported from Malta, when Borg’s family migrated to Australia during the 1960s. To this day, the same tree continues to produce succulent figs, but for only two months each year. The short fig season thus inspired Borg to distil a liqueur that would encapsulate the taste of fresh figs, available to be enjoyed year round.Fig liqueur is made from the juice of fresh figs and is usually mixed with brandy or vodka. It has a deep amber color and a complex flavor profile that includes notes of honey, caramel, and vanilla. Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice. Congratulations On Your Fig Liqueur Fresh Figs, can be substituted with dry figs, if fresh Figs are not available, however I have had better results using fresh figs. Finding that fresh figs add a more complex and deaper flavor to the Liqueur. Utensils