Recipe courtesy of James Wong
Save Recipe Print
1 hr
5 min
30 min
25 min



Place the senna pods in a glass bowl and pour over the boiling water. Let steep for about 30 minutes, and then strain through a sieve or a piece of muslin into a blender. Add the sugar and figs to the senna infusion and whizz until smooth. Pour into a saucepan and heat slowly to reduce, stirring occasionally, about 25 minutes. You want to end up with a thick, glossy sugar-like syrup. Add the lemon juice and stir well, and then remove from the heat and pour into a sterilized 150-milliliter bottle. Shake well before use. Take 2 teaspoons before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain. The syrup can be stored in the refrigerator for 3 to 4 weeks.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Cream Cheese Pancakes with Cherries Jubilee Syrup

Recipe courtesy of Bobby Flay

Figs in Syrup

Recipe courtesy of Scott Leibfried

Squash Pancakes with Fig Syrup

Recipe courtesy of Michel Nischan

Fig and Balsamic Syrup Mille Feuille

Recipe courtesy of Emeril Lagasse

Dried Figs in Simple Syrup

Recipe courtesy of Food Network Kitchen

Poached Figs in Spiced Honey Syrup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

Recipe courtesy of Ming Tsai

Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup

Recipe courtesy of Michael Cairns

Browse Reviews By Keyword

          Latest Stories