Fresh Figs and Pomegranate Liquor Sorbet

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Recipe adapted from:

Fresh Fig & Port Sorbet
adapted from Ms. Adventures in Italy

8 fresh figs
1/4 cup water
1 Meyer lemon, zest and juice
1/3 cup sugar (2/3 of a cup after tasting)
4 tablespoons port (or 4 tablespoons of pomegranate liquor)
1 1/2 cups water

PS – I doubled the recipe and adjusted as needed but follow the recipe below:

Remove the stems and hard bits from the figs and cut into quarters. Add figs, 1/4 cup water, and Meyer lemon zest to a sauce pan. As the mix is heated, add the zest of the Meyer lemon. Cook covered for 10 minutes or until the figs have softened and begin to break apart. Stir two or three times during the 10 minutes.

Stir in sugar and cook uncovered until the figs begin to thicken and become syrupy (about 2-3 minutes). Remove from heat.

Using a food processor or stick blender, puree the fig mixture. Remember, it’s HOT so use extreme caution – Stick blender is better and I pureed the heck out of it

To the puree, add the 1 1/2 cups water, port, and juice of the Meyer lemon. I opted to user Meyer lemon as it’s fragrant but not overly acidic. I didn’t want the sorbet overly tangy.

Note: I put it back on the stove for a few more minutes and blended once again.

Once the mix is cool, pour into an ice-cream mixer and mix according to your mixer’s directions. I let it run for about 25 minutes and it was semi-firm.

Note: I left the mix overnight in the refrigerator and before putting the mix in the ice cream maker I blended it one more time!

I took a few bites (it was hard to stop) then placed into a glass bowl and placed into the refrigerator freezer. I waited a few hours before diving into it … and found that it was indeed “scoopable”. The ice crystals are extremely small and it melts in your mouth. It’s creamy and thick without using any dairy products.

The flavor is lightly “figgy” with and undertone of the sweet port. The tiny yellow fig seeds dot the beautifully deep pink color of the sorbet. It’s absolutely, completely, totally, the best sorbet I’ve ever had and a great use for fresh figs!

Note: any fruit liquor should do the job – think of a fruity and sweet liquor… the alcohol helps to freeze without getting a block of ice!



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