from the kitchen: Apple-Fig Sorbet

We've been enjoying these last few weeks of summer here in Sonoma! As the Wine Country harvest season begins, we're enjoying every last drop of sunshine. Today we're sharing our Apple-Fig Sorbet recipe with you from the Plats du Jour cookbook. It's the perfect treat to enjoy on a warm summer afternoon this weekend!

When it comes to making our own sorbets and ice creams, the flavors are often determined simply by what is ripe and ready to use. Apples and figs are both perfect to use in the summertime.

Apple-Fig Sorbet

serves 6 to 8


1 cup sugar

2 apples, peeled, cored, and chopped

(use apples with high acid like Granny Smith, Newtown Pippin, or Gravenstein)

6 to 8 fresh Black Mission Figs, crushed (enough to make 1 cup; stems removed)


In a medium saucepan, combine the sugar and apples with 2 1/2 cups water and cook over medium heat until the apples start to lose their shape, about 10 to 12 minutes. Add the figs and cook for 2 more minutes. Remove the saucepan from the heat and roughly puree the mixture in a food processor, keeping the texture chunky.

Refrigerate the mixture until chilled. Add the mixture to an ice cream maker and follow manufacturer's instructions.

Looking for more delicious recipes from the girl & the fig?

Grab a copy of our Plats du Jour cookbook here!

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