1 cup sugar
3 cups water
1 cup crushed fresh figs, variety of choice
Combine sugar and water in a small saucepan and place over high heat. Cook, stirring constantly, 1 minute, or until sugar dissolves. Bring syrup to a boil. Boil without stirring 1 minute. Remove saucepan from heat and stir in crushed figs. Place sorbet mixture in refrigerator for 1 hour. (Transfer to smaller container, if necessary.)
Transfer sorbet mixture to an ice cream maker and freeze according to appliance instructions, typically 20-30 minutes. (If you don't have an ice cream maker, see alternate instructions in the note below.)
Remove sorbet from ice cream maker and place in a covered container in the freezer for 1 hour, or until desired consistency is reached. Serve at once, or freeze until ready to serve.
Make one quart.
Cook's note: If you don't have an ice cream maker, it's still easy to make sorbet. Just pour the completed mixture into a metal baking pan and freeze uncovered for 1 hour, or until ice forms at the edges of pan. Use a fork to break up the ice and distribute frozen parts evenly. Continue freezing, stirring every 30 minutes, until desired consistency is reached (about 2 to 3 more hours, depending on freezer temperature).
@Recipe nutrition:Nutrition values per ¼ cup serving: 105 calories (1 percent from fat), trace amount fat, 27 g carbohydrates, .5 g fiber, trace amount protein, 0 cholesterol, 3.5 mg sodium.
