- sondra bernstein
Apple Fig Sorbet

Apple Fig Sorbet
Serves 6
1 cup sugar
2 apples, peeled, cored, and chopped
6 to 8 fresh Black Mission figs, crushed (enough to make 1 cup; stems removed)
In a medium saucepan, combine the sugar and apples with 2½ cups water and cook over medium heat until the apples start to lose their shape, about 10 to 12 minutes. Add the figs and cook for 2 more minutes. Remove the saucepan from the heat and roughly puree the mixture in a food processor, keeping the texture chunky. Refrigerate the mixture until chilled. Add the mixture to an ice cream maker and follow manufacturer’s instructions.
(Note: this is a very simple recipe to make, but does require an ice cream machine.)