Fig Leaf Iced Tea
A rare flavor we draw out of a normally unused part of a tree familiar in the Arab world, the fig.
Dried fig leaves release into the water an earthy, sweet flavor recalling coconut and vanilla, turning the infusion into a distinctive iced drink from an ingredient in the home garden.
Wash the fig leaves, dry them, and remove the stems, arrange them in a single layer on a tray, and place them in an oven at a very low heat of about 95 Celsius until they are completely dry in about an hour. We dry them because drying concentrates their earthy, sweet flavor reminiscent of coconut and vanilla.
Crumble the dried leaves by hand and remove the tough veins, chop the orange peel and ginger into small pieces, then mix them together. We remove the veins because they are coarse and release no useful flavor.
Put about two tablespoons of the blend in a jug and pour the boiling water over it, leave it to steep for ten minutes, then strain it. We keep to this amount because a strained infusion needs a moderate amount of leaves, as more makes the taste astringent.
Let the infusion cool, then pour it over ice and sweeten it with the syrup if desired. We serve it iced because the coldness brings out its gentle aromatic flavor.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Fig Leaf Iced Tea, and how to fix them:
Reduce the amount of leaves in the steep and shorten the steeping time, as overdoing the strained ingredient brings out bitterness.
Extend the drying of the leaves a little until they are fully crisp, as complete dryness concentrates the flavor.
Keeps in a sealed container away from moisture for up to three months.
Keeps chilled in the refrigerator for up to two days and is served over ice.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| orange peel | lemon peel | 10 g | A lighter citrus touch for those without orange. |
| fresh ginger | dried ginger | 5 g | A practical substitute with a more concentrated flavor. |
| sugar | honey | same amount for sweetening | A natural substitute for those who prefer it. |
| fresh fig leaves | ready dried fig leaves | 15 g | A quick option that skips the drying step. |
| Ingredient | 1 cup | 2 cups (base) | 4 cups |
|---|---|---|---|
| Fresh fig leaves (g) | 20 | 40 | 80 |
| Orange peel (g) | 5 | 10 | 20 |
| Ginger (g) | 8 | 15 | 30 |
| Water for steeping (ml) | 250 | 500 | 1000 |
| Sugar (g) | 15 | 30 | 60 |
Use healthy green leaves, make sure of their source, and wash them well before drying.
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