Photography by Christie Connell
Makes 1 quart
6 ounces brown sugar
6 ounces demerara sugar
6 ounces raw honey
Two fig leaves, de-stemmed, about the size of your hand
Put 20 ounces of water in a saucepan. Add sugars and honey and bring to a slow boil. Once all sugar and honey have completely dissolved, add in two fig leaves and stir. Let them steep for a couple of hours or until liquid is cool enough to handle. Strain, store and refrigerate. Keep in your fridge for up to a month.
Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation
