Fresh Fig Sorbet

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#146;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#146;s note: If you don#146;t have an ice cream maker, it#146;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 frac14; 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.