Fig Sorbet – a delicious recipe with water, sugar, geranium, corn syrup, honey, freshly squeezed orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the water or wine and sugar in a saucepan and bring to a boil.
2
Reduce the heat and simmer until the sugar has dissolved.
3
Add the rose geranium or rose water, remove from the heat and allow to cool.
4
Strain if you steeped the rose geranium sprig.
5
Combine all of the ingredients in a blender and puree until smooth.
6
You may have to do this in two batches.
7
Chill in the refrigerator for 2 hours or overnight.
8
Chill a container in the freezer.
9
Blend the mixture with an immersion blender for 30 seconds, then freeze in an ice cream maker following the manufacturers instructions.
10
Transfer to the chilled container and place in the freezer for 2 hours to pack.
11
Allow to soften in the refrigerator for 15 to 30 minutes before serving.
102
kcal
Calories
26
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Fig Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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