• 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.)

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