FICONCELLO: THE SUBLIME FIG LIQUEUR

FICONCELLO, is a delicious homemade digestive, ideal to offer to your guests after lunch or dinner.

A sweet and fragrant liqueur made simply with fresh figs, pure alcohol, water, sugar and lemon peel.

For the preparation you can use the variety of figs you prefer or have on hand, either white or black: it is important that they are ripe and have the right texture.

Regarding the peel, you must remove it; you can leave it only if you use figs from organic production or from your garden.

You can flavor your fig liqueur with a pinch of cinnamon powder or 1-2 star anise flowers, instead of lemon peel.

Why you will love this recipe

• Authentic and customizable: Use your favorite variety of figs and optional spices to create a unique flavor profile.
• Perfect for guests: An elegant and sweet digestif to serve after meals.
• Simple and rewarding: Easy to make with just a few ingredients, this liqueur is a great addition to your homemade liqueur collection.

Toast to Italy with this delicious Ficoncello! Enjoy!

Preparation Time

• Active Preparation: 20 minutes
• Maceration Time: 7-10 days
• Aging Time: 10 days

Servings

• Yields approximately 500 mL of liqueur

Ingredients

• 10 oz fresh, ripe figs
• 8.8 oz pure alcohol (90% ABV) (or Everclear as a substitute)
• 2 tbsp water
• 2/3 cup granulated sugar
• 1/4 lemon peel (whole, untreated, white pith removed)

Optional Flavoring:

• 1 pinch cinnamon powder or
• 1-2 star anise flowers

Equipment

• 1 jug
• 1 cutting board
• 1 knife
• 1 narrow-mesh strainer
• 1 saucepan
• 1 wooden ladle
• Sterilized bottles

Method

• Prepare the Figs and Alcohol Mixture
  • Wash and dry the figs thoroughly.
  • Cut each fig into quarters and place them in a jug.
  • Add the alcohol and the lemon peel (or optional spices if using) to the jug.
  • Close the jug tightly and store it in a dark place for 7-10 days. Shake or turn the jug upside down at least once daily.
• Remove the Lemon Peel
  • After 3 days, remove the lemon peel from the mixture to prevent bitterness. Allow the maceration to continue undisturbed.
• Strain the Alcohol
  • After 7-10 days, strain the alcohol mixture through a fine-mesh strainer to remove solids.
• Make the Syrup
  • Heat the water in a saucepan over medium heat. Once it is close to boiling, turn off the heat and add the sugar.
  • Stir with a wooden spoon until the sugar is fully dissolved. Let the syrup cool completely.
• Combine the Syrup and Alcohol
  • Once the syrup is chilled, pour it into the strained alcohol mixture. Stir thoroughly to combine.
• Bottle the Liqueur
  • Pour the Ficoncello into sterilized bottles and seal tightly.
  • Allow the liqueur to sit for at least 10 days before serving to let the flavors meld.
• Serve and Enjoy
  • Serve Ficoncello chilled or at room temperature as a digestif. Cheers!

Storage

• Refrigeration: Store in a cool, dark place for up to 6 months. Keep refrigerated for a chilled serving experience.

Nutritional Information (Per 1 oz Serving)

Ficoncello: The Sublime Fig Liqueur

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Maceration and Aging Time 20 hours hrs

Servings 500 ml of Liqueur

Calories 80 kcal

Equipment

• 1 jug
• 1 cutting board
• 1 knife
• 1 narrow-mesh strainer
• 1 saucepan
• 1 wooden ladle
• Sterilized bottles

Ingredients

  

• 10 oz fresh ripe figs
• 8.8 oz pure alcohol 90% ABV (or Everclear as a substitute)
• 2 tbsp water
• 2/3 cup granulated sugar
• 1/4 lemon peel whole, untreated, white pith removed

Optional Flavoring:

• 1 pinch cinnamon powder or
• 1-2 star anise flowers

Instructions

 

Prepare the Figs and Alcohol Mixture

• Wash and dry the figs thoroughly.
• Cut each fig into quarters and place them in a jug.
• Add the alcohol and the lemon peel (or optional spices if using) to the jug.
• Close the jug tightly and store it in a dark place for 7-10 days. Shake or turn the jug upside down at least once daily.

Remove the Lemon Peel

• After 3 days, remove the lemon peel from the mixture to prevent bitterness. Allow the maceration to continue undisturbed.

Strain the Alcohol

• After 7-10 days, strain the alcohol mixture through a fine-mesh strainer to remove solids.

Make the Syrup

• Heat the water in a saucepan over medium heat. Once it is close to boiling, turn off the heat and add the sugar.
• Stir with a wooden spoon until the sugar is fully dissolved. Let the syrup cool completely.

Combine the Syrup and Alcohol

• Once the syrup is chilled, pour it into the strained alcohol mixture. Stir thoroughly to combine.

Bottle the Liqueur

• Pour the Ficoncello into sterilized bottles and seal tightly.
• Allow the liqueur to sit for at least 10 days before serving to let the flavors meld.

Serve and Enjoy

• Serve Ficoncello chilled or at room temperature as a digestif. Cheers!