Fresh Fig Sorbet
"Cooling off -- with figs?" by Alicia Ross (with Beverly Mills), United Feature Syndicate. Desperation Dinners. A ice-cream maker is not required: Pour the completed mixture into a metal baking pan and freeze uncovered for one hour, or until ice forms at the edges of pan. Use a fork to break up the ice and distribute frozen parts evenly. Continue freezing, stirring every 30 minutes, until desired consistency is reached, about 2 to 3 more hours. Recipe published in the W-S Journal: 8/3/11.
- 1 cup(s) sugar
- 3 cup(s) water
- 1 cup(s) crushed fresh figs, variety of choice
- 1. Combine sugar and water in a small saucepan and place over high heat. Cook, stirring constantly for one minute, or until sugar dissolves. Bring syrup to a boil. Boil without stirring one minute. Remove saucepan from heat and stir in crushed figs. Place sorbet mixture in refrigerator for one hour. Transfer to smaller container, if necessary.
- 2. Transfer sorbet mixture to an ice-cream maker and freeze according to appliance instructions, typically 20 to 30 minutes.
- 3. Remove sorbet from ice-cream maker and place in a covered container in the freezer for one hour, or until desired consistency is reached. Serve at once, or freeze until ready to serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note