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Fig Sorbet

2 (17 oz.) cans figs
1/2 c. honey or light corn syrup
1/3 c. light rum
Drain figs, reserving syrup. Put figs in blender, 1/2 at a time. Blend to form puree. Combine with 1/4 cup reserved syrup, honey, and rum. Turn into refrigerator ice cube trays; freeze until frozen 1 inch from edge, about 3 hours. Turn into large bowl of electric mixer, beat until mushy, not melted. Turn into serving dishes piling high. Store in freezer until serving.
4 to 6 servings.

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