Production Process
Selecting and Preparing Figs: High-quality, ripe figs are selected for making fig syrup. They are thoroughly washed to remove dirt and impurities.

Juicing the Figs: The figs are then boiled to soften them. This step helps in releasing their natural sugars and juices. After boiling, the figs are cooled, and their skins are removed.

Extracting and Reducing the Juice: The fig pulp is pressed through a sieve or strainer to separate the juice from the solid parts. The extracted juice is then simmered over low heat until it reduces to a thick, syrupy consistency. This reduction process intensifies the natural sweetness and flavor of the figs.

Cooling and Storing: Once the syrup has reached the desired consistency, it is cooled and transferred to airtight containers. For optimal shelf life, fig syrup should be stored in a cool, dark place or refrigerated after opening.

Healthier Alternative:

Fig syrup provides a natural sweetening option, reducing reliance on refined sugars and artificial sweeteners. Its complex flavor profile offers a more nuanced sweetness compared to other sweeteners.

Rich in Nutrients

Vitamins and Minerals: Fig syrup retains some of the nutrients from figs, including dietary fiber, calcium, potassium, and magnesium. These nutrients contribute to overall health, supporting bone strength, muscle function, and heart health.

Antioxidant Properties

Combatting Oxidative Stress: Figs are rich in antioxidants, including flavonoids and polyphenols. These antioxidants help protect the body from oxidative stress and may reduce the risk of chronic diseases.

Digestive Health

Supports Digestion: Fig syrup contains dietary fiber, which can aid in digestion and promote regular bowel movements. Fiber helps maintain gut health and prevent constipation.