Fig Fruit Cordial (Sharbat)
Figs are among the oldest fruits of the Mediterranean, and their dark concentrated syrup is a summer tradition we dilute with cold water so it becomes a deep-colored, gently sweet drink we serve at our gatherings.
Wash the figs, remove their stems, and cut them into quarters, using dried figs as they are if fresh ones are not available, because cutting opens the flesh so its color and natural sugar are released during simmering.
Place the figs with the water in a pot over medium heat until it boils, then lower the heat and leave the mixture for thirty minutes until the figs soften, the liquid reduces, and its color deepens, as long gentle heat extracts the depth without burning the sugar.
Strain the mixture through a fine sieve into a bowl, and repeat the straining if seeds remain, to get a clear dark liquid; keep the cooked fig pulp aside to make use of it, because clarity gives the sharbat a clean consistency.
Measure the hot liquid and dissolve roughly an equal weight of sugar into it until fully dissolved, so you reach a dark concentrated syrup similar to balsamic that is stored and diluted on demand, because adding sugar to the hot liquid ensures complete dissolving without graininess.
Let the syrup cool completely, then mix each part of it with four parts of cold or sparkling water over ice, so you get a rich, refreshing drink, because cooling before diluting preserves the flavor and prevents the ice from melting too fast.
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 Fruit Cordial (Sharbat), and how to fix them:
We strained too long without enough concentration, so return the liquid to gentle heat to reduce a little before adding the sugar.
We diluted it with too little water, so add cold water gradually until the taste is balanced.
We did not strain again, so strain a second time through fine cheesecloth.
Keep it in an airtight bottle in the refrigerator for up to a month, and dilute it only at serving time.
Drink it right after preparing it, and do not store it diluted so its flavor does not fade.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| fresh figs | soaked dried figs | 450 g (300 g dried + soaking) | Dried figs are available all year and give a darker color. |
| white sugar | brown sugar | 200 g | Brown sugar deepens the flavor and comes close to the color of figs. |
| sparkling water | plain cold water | 1600 ml | For anyone who prefers a still drink without bubbles. |
| figs | figs with a pinch of cinnamon | 450 g + a cinnamon stick | Cinnamon adds an aromatic warmth for the winter season. |
| Ingredient | Half the quantity | Base (8 cups) | Double the quantity |
|---|---|---|---|
| figs | 225 g | 450 g | 900 g |
| simmering water | 240 ml | 480 ml | 960 ml |
| sugar | 100 g | 200 g | 400 g |
| diluting water | 800 ml | 1600 ml | 3200 ml |
| ice | 200 g | 400 g | 800 g |
Use dried figs when fresh are not available, as they give a darker color and a more concentrated sweetness, and adjust the dilution to taste between three and five parts water to each part syrup.
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