Best Fig Sorbet Recipes

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CACTUS FIG AND LIME SORBET



Cactus Fig and Lime Sorbet image

The fruit of the prickly pear cactus (often called 'cactus fig' or 'tuna,') is sweet and juicy. Coupled with lime and frozen, it makes a light, refreshing summer treat. You can find cactus fig at any Mexican grocery and at some gourmet markets.

Provided by janelle

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 5h55m

Yield 4

Number Of Ingredients 4

3 cactus figs
1 cup water
½ cup white granulated sugar
2 tablespoons fresh lime juice

Steps:

  • Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp.
  • Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes.
  • Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour.
  • Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 33 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 25.1 g

FRESH FIG AND LIME SORBET



Fresh Fig and Lime Sorbet image

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.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h15m

Yield 1 quart

Number Of Ingredients 3

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)

Steps:

  • Add 2 cups water and the sugar to a saucepan.
  • Cook, stirring constantly, until the syrup boils and the sugar has dissolved; refrigerate until thoroughly chilled.
  • Place the figs in the bowl of a food processor; puree.
  • Add the puree to the chilled syrup; stir in the lime juice.
  • Taste, and add more juice if desired.
  • Freeze sorbet in an ice-cream maker following the manufacturer's directions until the mixture begins to freeze.
  • Then scoop mixture into a storage container, seal tightly, and freeze for several hours or overnight.
  • **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.

Nutrition Facts : Calories 1115.2, Fat 2.1, SaturatedFat 0.4, Sodium 9.3, Carbohydrate 290.9, Fiber 20.2, Sugar 262.7, Protein 5.6

FRESH FIG AND PORT SORBET



Fresh Fig and Port Sorbet image

The ingredients are clearly classic Portuguese (figs, port) and sorbet was almost part of the Moorish repertoire (ice was brought from the Sierra Nevada mountains to the Alhambra to provide coolness for sliced fruit), but in all other respects, this is about as non-traditional a recipe as you can find for the Zaar World Tour 5 (2009)! This recipe uses no milk or cream; the flavor of the figs and port is there, but understated and it is absolutely wonderful. You can stay within the traditional Iberian palate and use vanilla sugar instead of plain sugar (don't use vanilla extract, unless you cook off the alcohol), but that's just gilding the lilly. Full credit goes to Eating Out Loud (http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html), who in turn credits Ms. Adventures in Italy for the idea of a Fig Sorbet (http://www.msadventuresinitaly.com/blog/2007/07/03/fresh-fig-sorbet/)

Provided by Gandalf The White

Categories     < 4 Hours

Time 1h30m

Yield 1-2 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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!

FIG SORBET



Fig Sorbet image

I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 7

125 grams (1/2 cup) water or red wine
75 grams (about 1/3 cup) sugar
1 sprig rose geranium (optional) or 1/2 teaspoon rose water (optional)
33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup
20 grams (1 tablespoon) clover honey
60 grams (1/4 cup) freshly squeezed orange juice
750 grams (1 pound 10 ounces) ripe figs, stems removed

Steps:

  • Combine the water or wine and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the rose geranium or rose water, remove from the heat and allow to cool. Strain if you steeped the rose geranium sprig.
  • Combine all of the ingredients in a blender and purée until smooth. You may have to do this in two batches. Chill in the refrigerator for 2 hours or overnight.
  • Chill a container in the freezer. Blend the mixture with an immersion blender for 30 seconds, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams

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