Fresh Fig and Lime Sorbet

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: 1 hr 15 mins
• Yields: 1 quart

Ingredients

• 3⁄4 cup sugar
• 1 1⁄2 lbs  ripe figs, stems removed, peeled if desired and cut up (any variety fig will do)
• 1⁄2 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.