STREAMING NOW: Chuck's Day Off

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 15mins
1 quart

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)


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a