Fig Leaf and Lime Cordial
We grow six types of figs in repurposed whiskey barrels to control their roots, as they have a habit of putting more energy into expanding their root system instead of growing juicy figs! You can find fig trees growing across Ireland against old stone walls whose foundations keep their roots at bay.
Our fig trees are still very young but produce a handful of figs, even though the hens, birds, and bees have eaten more than we have enjoyed. Did you know fig leaves can bring a nutty, vanilla-y flavour to sweet and savoury dishes? They are commonly used to wrap fish, meat, vegetables, and rice and to infuse dairy to create delicious, fragrant cream-based desserts.
Anthony has made a fig leaf cordial from time to time, as he read about it while looking through one of his many old cookery books—he has over 2,000 food, gardening, and recipe books in his collection. Yes, 2 0 0 0!
To make the cordial, we lightly toast the leaves and soak them in a simple syrup, which brings out a delicious coconut flavour. We mix the syrup with some organic key limes that we source through the Crowd Farming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
This cordial is very fragrant. Cordials differ slightly from syrups as they contain some form of acid, like citrus, and a little sea salt, which only enhances their natural goodness. They naturally ferment a little over time, so don’t mind the little bubbles in the bottle. Give it a shake before using it, as the wild yeast settles to the top.
Suitable for vegans and vegetarians.
We grow six types of figs in repurposed whiskey barrels to control their roots, as they have a habit of putting more energy into expanding their root system instead of growing juicy figs! You can find fig trees growing across Ireland against old stone walls whose foundations keep their roots at bay.
Our fig trees are still very young but produce a handful of figs, even though the hens, birds, and bees have eaten more than we have enjoyed. Did you know fig leaves can bring a nutty, vanilla-y flavour to sweet and savoury dishes? They are commonly used to wrap fish, meat, vegetables, and rice and to infuse dairy to create delicious, fragrant cream-based desserts.
Anthony has made a fig leaf cordial from time to time, as he read about it while looking through one of his many old cookery books—he has over 2,000 food, gardening, and recipe books in his collection. Yes, 2 0 0 0!
To make the cordial, we lightly toast the leaves and soak them in a simple syrup, which brings out a delicious coconut flavour. We mix the syrup with some organic key limes that we source through the Crowd Farming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
This cordial is very fragrant. Cordials differ slightly from syrups as they contain some form of acid, like citrus, and a little sea salt, which only enhances their natural goodness. They naturally ferment a little over time, so don’t mind the little bubbles in the bottle. Give it a shake before using it, as the wild yeast settles to the top.
Suitable for vegans and vegetarians.
We grow six types of figs in repurposed whiskey barrels to control their roots, as they have a habit of putting more energy into expanding their root system instead of growing juicy figs! You can find fig trees growing across Ireland against old stone walls whose foundations keep their roots at bay.
Our fig trees are still very young but produce a handful of figs, even though the hens, birds, and bees have eaten more than we have enjoyed. Did you know fig leaves can bring a nutty, vanilla-y flavour to sweet and savoury dishes? They are commonly used to wrap fish, meat, vegetables, and rice and to infuse dairy to create delicious, fragrant cream-based desserts.
Anthony has made a fig leaf cordial from time to time, as he read about it while looking through one of his many old cookery books—he has over 2,000 food, gardening, and recipe books in his collection. Yes, 2 0 0 0!
To make the cordial, we lightly toast the leaves and soak them in a simple syrup, which brings out a delicious coconut flavour. We mix the syrup with some organic key limes that we source through the Crowd Farming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
This cordial is very fragrant. Cordials differ slightly from syrups as they contain some form of acid, like citrus, and a little sea salt, which only enhances their natural goodness. They naturally ferment a little over time, so don’t mind the little bubbles in the bottle. Give it a shake before using it, as the wild yeast settles to the top.
Suitable for vegans and vegetarians.
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Tastes of coconut. Shake the cordial before use. Delicious with still/sparkling/soda water (1 part cordial, 6 or 7 parts water) or over ice cream. We love making rum and tequila-based cocktails with it, or we have it as a refreshing drink with Poachers Tonic.
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FT filtered well water, organic raw cane sugar, FT fig leaf Bornholm Diamant and Dauphine 7%, organic lime Key 6% (from our adopted trees in Italy), Wexford sea salt
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
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Store in a cool, dark place. Refrigerate after opening and enjoy six months
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Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
