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“Use figs in season at their ripest. It is recommended to make the sugar syrup a day ahead to allow plenty of time to chill. Untried by me.”
READY IN:
1hr 15mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 34 cup sugar
  • 1 12 lbs ripe figs, stems removed, peeled if desired and cut up (any variety fig will do)
  • 12 cup fresh lime juice (or more to taste)

Directions

  1. Add 2 cups water and the sugar to a saucepan.
  2. Cook, stirring constantly, until the syrup boils and the sugar has dissolved; refrigerate until thoroughly chilled.
  3. Place the figs in the bowl of a food processor; puree.
  4. Add the puree to the chilled syrup; stir in the lime juice.
  5. Taste, and add more juice if desired.
  6. Freeze sorbet in an ice-cream maker following the manufacturer's directions until the mixture begins to freeze.
  7. Then scoop mixture into a storage container, seal tightly, and freeze for several hours or overnight.
  8. **Black Mission figs give the sorbet a ruby color, speckled with black if the figs are unpeeled; Green figs will result in pale pink color speckled with green if left unpeeled.

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