THIS IS NOT EDIBLE.
Recipe courtesy of James Wong
Save Recipe Print
Total:
1 hr
Prep:
5 min
Inactive:
30 min
Cook:
25 min

Ingredients

Directions

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.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crunchy Manchego Fig Straws

Recipe courtesy of Valerie Bertinelli

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

Fig, Ham, and Nectarine Salad in Wine Syrup

Recipe courtesy of Gourmet Magazine

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