Croatian Fresh Fig and Honey Spritz with Sparkling Wine and Lemon

Chop the 8 figs roughly and put them in a small saucepan with the honey, water and lemon zest strips.

Serves 4

Ingredients

• 8 ripe fresh figs, stemmed, plus 2 more halved for garnish
• 1/3 cup mild honey
• 1/3 cup water
• 2 strips lemon zest, peeled with a vegetable peeler
• 3 tbsp fresh lemon juice
• 4 oz (120 ml) unaged grape brandy or a light white spirit (optional)
• 1 bottle (750 ml) dry sparkling wine, well chilled
• Plenty of ice
• 4 sprigs fresh thyme, for garnish

Instructions

1. Chop the 8 figs roughly and put them in a small saucepan with the honey, water and lemon zest strips.
2. Bring to a bare simmer over medium-low heat and cook for 8 to 10 minutes, pressing the figs against the side of the pan with a spoon, until they break down into a loose jammy mass.
3. Take the pan off the heat and let the syrup steep for 20 minutes so the lemon zest gives up its oils.
4. Strain through a fine sieve into a jar, pressing firmly on the solids to extract everything, then discard the pulp and stir the lemon juice into the strained syrup. You should have about 3/4 cup.
5. Chill the syrup thoroughly, at least 2 hours or overnight. A room-temperature syrup will flatten the bubbles the moment it meets the sparkling wine.
6. To build each drink, fill a tall glass with ice, add 3 tbsp of the fig syrup and 1 oz of the brandy if using, and stir briefly to combine.
7. Top slowly with chilled sparkling wine, pouring down the side of the glass, and give it one gentle lift with a bar spoon rather than a full stir.
8. Garnish with a halved fresh fig on the rim and a sprig of thyme, and serve at once while it is still lively.
9. Figs ripen along the Dalmatian coast in a short, intense window from late August into September, and Croatian households have always handled the glut the same way: dry what you can, cook the rest down with honey. This spritz borrows that syrup and points it at the aperitif hour, when the heat has broken but dinner is still an hour away. The syrup keeps for two weeks in the refrigerator, so it is worth making a double batch; it is just as good stirred into sparkling water, spooned over yogurt, or brushed onto grilled pork.

Nutrition (estimated, per serving)

• Calories: 180 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 19g
• Sodium: 10mg