Remove fig stems from leaves.

Wash the leaves thoroughly, and pat dry with a paper towel.

Preheat oven to 250-degrees. Spread leaves out on multiple baking trays and bake for about 8-10 minutes, until corners begin to curl up. Remove leaves from oven.

Add water, sugar and honey to a large saucepan. Bring to a boil.

Skim off any foam that develops.

Reduce heat, add the fig leaves to the mixture and simmer for about 20 minutes.

Remove mixture and leaves from heat and allow to cool completely.

Refrigerate syrup with leaves and steep overnight.

The next day, remove mixture from the fridge and use a sieve to strain the leaves from the liquid.

Funnel the syrup into storage jars.

Decorate and embellish the jars for gift giving.

Keep syrup refrigerated for 2-4 weeks. Discard after one month.