Place the hops and fresh quartered figs in the mason jar and set aside. Heat the water and sugar in a small pot over medium high heat, stirring a few times to help the sugar dissolve.
Once the mixture comes to a boil and the sugar has dissolved, pour the hot syrup into the mason jar with the figs and hops. Allow to cool to room temperature, then cover and refrigerate for 48 hours.
Strain the syrup, setting aside the figs and hops. Keep the syrup in a mason jar in the refrigerator. You can eat the figs, but they will be very sweet since they've been steeping in syrup. Compost the hops.
The syrup is wonderful in cocktails, in a quick lemonade with some lemon juice and ice water, in iced tea, and iced matcha lattes. It has a delicious honeydew melon flavor to it!