Pink Gin served with homemade lower sugar fig syrup and sugar free tonic water.

To make the syrup, all you need is 2 fresh figs cut into quarters, 1/4 cup caster sugar and one cup of water. Place all ingredients in a saucepan and bring to the boil. Reduce to a simmer until liquid halves. Allow to cool. Strain into a sterilised jar and refrigerate over night.

To make the gin and tonic, I simply used 60ml gin, fig syrup to taste and filled the glass with tonic.

Garnish with fresh figs and Australian Thyme

Recipe and photography @ @the_margarita_mum



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