Recipe by mollypaul
A delicious way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. You'll need a large crock or reactive resistant pan to make this lovely brew.
Directions See How It's Made
- Force figs through a meat chopper or food processor.
- Mix yeast with the water, add figs and sugar.
- Cover lightly with a teatowel and let stand at room temperature for 12 days, stirring once each day.
- Strain through cheesecloth and bottle.
- Keep in a cool place.