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.

Yield: 1 serving ( Serving Size: quart )
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  • 1 cup(s) sugar
  • 3 cup(s) water
  • 1 cup(s) crushed fresh figs, variety of choice


  1. 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. 2. Transfer sorbet mixture to an ice-cream maker and freeze according to appliance instructions, typically 20 to 30 minutes.
  3. 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.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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