Make the fig jam: Chop fresh figs and add them to a pan with cinnamon, brown sugar, and lemon zest. Cook down and mash until it forms a thick paste, then let cool.
Make the cookie dough: In a bowl, combine flour, a sprinkle of cinnamon, and an egg. Mix until a cohesive dough forms.
Assemble and bake the fig newtons: Roll the dough into flat rectangular strips. Pipe the fig jam down the center of each strip and fold the dough over to encase the filling. Place on a baking sheet and bake until golden brown, then slice into individual cookies.
Make the fig soda: Place chopped figs, white sugar, and water in a large glass jar. Stir well, cover, and leave at room temperature to ferment.
Carbonate the soda: Once fermented, strain the liquid into a bottle. Seal the top with a balloon to allow carbonation to build, then serve over ice.
Prep the fig leaves for oil: Blanch the fresh fig leaves in boiling water briefly, then immediately plunge them into an ice bath to preserve their green color. Roughly chop the leaves.
Blend the fig leaf oil: Blend the chopped leaves with olive oil until vibrant green. Strain the mixture through a cheesecloth or fine mesh sieve.
Serve the oil: Drizzle the homemade fig leaf oil over a bowl of vanilla ice cream to finish.
Cook it hands-free.
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