Fresh fig sorbet
If you've been a reader of this column or our Kitchen Scoop blog, you know I adore figs. My grandmother had a row of tree-sized fig bushes in her backyard, and my brother and I would sit under them for hours, eating our fill of fresh figs through the summer months.
California figs start producing in May and some varieties go all the way to December. According to the California Fresh Fig Growers' website (www.calfreshfigs.com):
“Fresh Brown Turkey Figs are available mid-May through December. They are a light purple- to black-skinned fig with pink flesh and a robust flavor.”
“Fresh Black Mission Figs are available mid-May through November. They are a purple- to black-skinned fig with pink flesh and an intense earthy flavor.”
“Fresh Kadota Figs are available June to October. They have a creamy amber color when ripe with a light, delicate flavor.”
“Fresh Calimyrna Figs are available July through September. They are large, pale, yellow-skinned figs with a nutty, sweet flavor.”
While fig is probably not the No. 1 flavor you'd pick for sorbet, each of these varieties produced a unique, delicious sorbet.
Each sorbet uses the same process, no matter which fig variety you find in your area.
Ÿ Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or tellus@kitchenscoop.com. More at the Desperation Dinners website, kitchenscoop.com.