Fresh Fig Sorbet

I saw some fresh figs shortly after I received The Perfect Scoop in the mail and I knew I wanted to make something with them. Tomorrow is the 4th of July in the U.S., which will pass quite unnoticed here, but I have so many years of fond memories of barbecuing and visiting with friends and family in the hot sun, that I thought a cool sorbet would be a great virtual contribution. Have a great day, guys!

First two housekeeping notes:

Based on the Fresh Fig Ice Cream recipe in The Perfect Scoop, it’s a bit different as I’m using half the amount of figs and adding water instead of heavy cream to make sorbet. Also, if you can get a hold of the Black Mission Figs he uses, your results will be that beautiful purple like in his book (due to their dark purple skins).

Figs Ready for Cooking

Fresh Fig Sorbet

10 figs (about 1 pound/500g)
1/4c. (75ml) water
1/3c. (75g) sugar
1 lemon (untreated, you will need a clean peel)

1 1/2 c. water (375ml)

  1. Cut the ends (and stem pieces) from the figs, and cut into large chunks (keep the skins on). Add the 1/4c. water to the fig pieces in a medium frying pan or saucepan and zest the lemon directly into the mix. Cover and cook for 8-10 minutes, stirring occasionally.
  2. Add the sugar and stir with the lid off until they start to break down and get “jamlike.” Remove from heat and let cool. Puree the mixture (I used my trusty wand blender) and slowly incorporate the 1 1/2c. water while blending. Taste and add more water and/or lemon juice if necessary.
  3. Pour into a freezer-safe dish and freeze for several hours (or use your ice cream machine). I used a low, throwaway container that is good to bring with you to parties, so you can forget it! Set out for 5-10 minutes before serving to soften.

Fresh Fig Sorbet

This is a delicately-flavored sorbet but very refreshing, and fresh figs are abundant at this time of year so it’s easy to whip up a batch! Try not to eat all the figs while you’re cooking.

I’m submitting this delicious sorbet for Meeta’s Monthly Mingle: Ice Cream.

Fresh Fig Sorbet

Just in case you missed the Watermelon Sorbetto – Granita I made last week, here’s another reminder. It will probably be needed in the heat!

Watermelon Sorbetto - Granita

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  1. says

    I really have to try the fig sorbet. I have to wait until we pick some more sometime this week because I’ve already eaten all the ones we brought home. :(

  2. says

    Fig sorbet. What a cool idea. I would not ever have thought of that. It looks delicious. My copy of The Perfect Scoop should be here any day now. I’m so excited.

  3. says

    I was inspired by your posts to buy that Lebovitz book, because I already love making ice cream. Before I could even crack it open, however, my husband brought home some figs and made the fig ice cream! It’s more rich than either of us could have imagined, and we still can’t figure out why. There’s hardly any cream in it, and no eggs, so why can’t I eat more than a few spoonfuls before giving up? Are figs really that rich? Chissa? In any event, I look forward to trying some of the more exotic creations in that book later in the year when I don’t feel so annoyed by the idea of turning on the stovetop and staying indoors to cook. :)

  4. says

    Oh my god. I wanted to let you know that I just made this using meyer lemon and a bit of port wine. It turned out so wonderfully good. Thank you for posting about this terrific sorbet!

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