Fresh Fig and Port Sorbet
photo by KateL
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
1-2
ingredients
- 8 fresh figs
- 1⁄4 cup water
- 1 meyer lemon, zest and juice
- 1⁄3 cup sugar
- 4 tablespoons port wine
- 1 1⁄2 cups water
directions
- Trim the hard parts and stems of the figs and quarter the remainder.
- Add the figs and water to a saucepan, cover and bring to a simmer.
- As the mixture heats up, add the lemon zest.
- Stir 2-3 times over the first 10 minutes.
- After about 10 minutes, the figs will soften and begin to break up.
- When the figs are soft, add the sugar and cook uncovered for 2-3 minutes more until the mixture becomes thick and syrupy.
- Remove from the heat.
- Using either a stick blender in the pot or transferring the mixture to a regular blender, VERY CAREFULLY (Remember, this mixture is hot), puree the mixture.
- Now add the port, 1 1/2 cups of water and the lemon zest to the mixture.
- Taste and if it's too tangy (i.e., you didn't have Meyer lemons and substituted regular lemons), you may need to adjust with a tiny amount of sugar.
- Once the mix is cool, pour into your ice cream maker and follow the manufacturer's directions to get a semi-firm consistency.
- Remove the ice cream and place in a container in the freezer compartment of your refrigerator for at least 2 hours.
- Remove, scoop, and enjoy!
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Reviews
-
Very sophisticated, this would be a good palate cleanser. My sorbet hasn't frozen yet (I only have a Donvier), and I would recommend using it as a fig swirl in vanilla ice cream. I'm not sure I am sophisticated enough to be able to eat an entire scoop of this sorbet, but it was too intriguing to pass up. It has a definite figgy taste. Thanks for sharing this recipe, Gandalf. Made for the Bodacious Brickhouse Babes for ZWT5.
RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana