Desserts & Baking

Fig sorbet

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20 minutes

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  • 12 very ripe black figs
  • 1 lemon, juiced
  • 200 g caster sugar
  • 1⁄2 cup double cream, plus 5 t

1 Peel the figs, leaving about 20 percent of the skin attached. Place the figs and lemon juice in a food processor and process coarsely. Place in a bowl and stir in the sugar and cream.

2 Freeze in a shallow container, stirring every half hour, or churn in an ice- cream machine according to manufacturer’s instructions.

Liezel Norval-Kruger

Recipe by: Liezel Norval-Kruger

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