Fig Sorbet

By Martha Rose Shulman

Updated Dec. 8, 2022

Fig Sorbet
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus 4 hours 30 minutes' freezing and refrigeration
Rating
4(42)
Comments
Read comments

I love fig ice cream, so I decided to try sorbet, and although I wasn’t crazy about the color, I couldn’t resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.

Featured in: Fruit by the Frozen Spoonful

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 125grams (½ cup) water or red wine
  • 75grams (about ⅓ cup) sugar
  • 1sprig rose geranium (optional) or ½ teaspoon rose water (optional)
  • 33grams (about 1 tablespoon plus 2 teaspoons) corn syrup
  • 20grams (1 tablespoon) clover honey
  • 60grams (¼ cup) freshly squeezed orange juice
  • 750grams (1 pound 10 ounces) ripe figs, stems removed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

291 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 1 gram protein; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine the water or wine and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the rose geranium or rose water, remove from the heat and allow to cool. Strain if you steeped the rose geranium sprig.

  2. Step 2

    Combine all of the ingredients in a blender and purée until smooth. You may have to do this in two batches. Chill in the refrigerator for 2 hours or overnight.

  3. Step 3

    Chill a container in the freezer. Blend the mixture with an immersion blender for 30 seconds, then freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Tip
  • Advance preparation: This will keep for a couple of weeks in the freezer

Ratings

4 out of 5
42 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

elizabeth rolph

Delicious! Especially for my first homemade sorbet, made with a friend's borrowed ice cream machine.
A few notes: used port wine instead of plain red. Didn't have corn syrup so I used 3/4 plain sugar syrup and 1/4 pomegranate molasses. I did use the rose water, and my figs were plump ripe green figs.
Highly recommend! Thank you Martha!

KarenW

Do you peel the figs before you put them in the blender?

Nordy

I didn’t use rose water and found the flavor a bit boring…a problem resolved by adding some lemon. So if you don’t have rose water, I highly recommend adding some lemon.

Erika

I made this using figs from a tree in our backyard (don't know the kind--we inherited the tree with the house), and it is delicious. The recipe says it's not a pretty color, but the sorbet I made is a beautiful purple and tastes amazing too.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.