Fresh Fig and Port Sorbet

READY IN: 1hr 30mins




  • 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!