Olenna Tyrell’s Spiced Fig Mead
Immerse yourself in the rich flavors of Olenna Tyrell’s Spiced Fig Mead, a harmonious blend of luscious figs, golden honey, and aromatic spices. This enchanting beverage captures the essence of summer fruits with the warmth of cinnamon and nutmeg, balanced by the refreshing zest of lemon. Perfect for gatherings, this mead is sure to transport your senses to a garden feast worthy of the Tyrell legacy.
ingredients
- 2 lbs fresh figs
- 2 lbs honey
- 1 gallon spring water
- 1 organic lemon, zested and sliced
- 1 vanilla bean, split
- 2 cinnamon sticks, chopped
- 1 tsp nutmeg
steps
- 1.
Rinse the fresh figs under cool water, removing any stems or blemishes. Quarter the figs and place them in a large fermentation vessel.
- 2.
In a saucepan, heat the spring water until warm but not boiling. Stir in the honey until fully dissolved, creating a honey syrup.
- 3.
Pour the honey syrup over the figs in the fermentation vessel.
- 4.
Add the lemon zest and slices, along with the split vanilla bean, chopped cinnamon sticks, and nutmeg. Stir to combine all ingredients.
- 5.
If you have a fermentation lock, cover the vessel and allow the mixture to cool to room temperature.
- 6.
Once cooled, seal the fermentation vessel with a fermentation lock or cover loosely with a cloth to allow gases to escape.
- 7.
Store the vessel in a dark, cool place for 2 to 4 weeks, stirring gently every few days to help extraction.
- 8.
After fermentation, strain the mixture into clean bottles, discarding solids.
- 9.
Age the mead for at least one month before enjoying to let flavors meld. Serve chilled or at room temperature.
