INGREDIENTS:
10 oz fresh, ripe figs
8.8 oz pure alcohol (at 90% ABV)- If you have problems to buy pure alcohol, you can use Everclear
2 tbsp of water
2/3 cup of sugar
1/4 lemon peel (whole and untreated).
Equipment:
1 Jug
1 Cutting board
1 Knife
1 Narrow-mesh strainer
1 Saucepan
1 Wooden ladle.
METHOD:
Wash and dry the figs well; then cut them into 4 pieces each and place them in a pitcher.
Add the alcohol directly to the figs, the lemon peel without the white part, and close the jug tightly.
Place it in a dark place and let it macerate for a week, taking care to turn the jug upside down at least once a day.
After 3 days remove the lemon peel and put it back to rest.
After at least a week has passed (you can allow 10 days to pass; nothing changes) strain the alcohol through a fine-mesh strainer.
Heat the water and as soon as it comes close to a boil, turn off the flame, add the sugar and stir well with a wooden spoon.
When the sugar is completely dissolved, put the syrup to cool.
Once the syrup is well chilled, pour it over the strained alcohol and stir.
Bottle, let it sit for about ten days before enjoying and cheers with your FICONCEL!!!
