Fig & Fennel Afterlight

01

What you’ll need

• 5 ripe Black Mission figs (about 240 g), stemmed and quartered
• 35 g certified organic cane sugar
• 1/2 teaspoon fennel seeds, lightly crushed
• 120 ml water
• 2 wide strips lemon peel, with minimal white pith
• 1 small pinch fine sea salt
• 90 ml unfermented white verjus labelled alcohol-free and verified vegan, well chilled
• 15 ml freshly squeezed lemon juice
• 160 ml plain sparkling mineral water, well chilled
• 2 large clear ice cubes, about 70 g each
• 1 small fresh Black Mission fig, cut vertically into 4 thin slices, for garnish
• 2 small fresh fennel fronds, for garnish

02

Mix the drink

1. Heat the oven to 210°C (410°F). Arrange the quartered figs cut-side up in a small parchment-lined baking dish and sprinkle with 15 g of the organic cane sugar. Roast for 14 to 16 minutes, until the edges darken and the juices begin to caramelize.
2. While the figs roast, toast the crushed fennel seeds in a dry small saucepan over medium-low heat for 60 to 90 seconds, stirring constantly, until fragrant.
3. Add the roasted figs and their juices to the saucepan with the remaining 20 g organic cane sugar, water, lemon peel and sea salt. Bring just to a simmer, gently crush the fruit with a spoon and cook for 5 minutes.
4. Remove the saucepan from the heat, cover and steep for 10 minutes. Fine-strain the cordial into a heatproof container without forcing the fig pulp through the strainer. Cool for 10 minutes, then refrigerate for at least 45 minutes. The cordial should yield about 120 ml.
5. Combine the chilled fig cordial, alcohol-free white verjus and lemon juice in a small pouring jug. Swirl the jug twice to combine without adding air or dilution.
6. Divide the mixture evenly between the prepared glasses, add the large ice cubes and slowly pour 80 ml sparkling mineral water down the inside of each glass. Lift the liquid once from the bottom with a bar spoon, taking care to preserve the bubbles.