Fig Sorbet

• 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
• 20 grams (1 tablespoon) clover honey
• 60 grams (1/4 cup) freshly squeezed orange juice
• 750 grams (1 pound 10 ounces) ripe figs, stems removed

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.

water, sugar, geranium, corn syrup, honey, freshly squeezed orange juice, ripe figs

Taken from cooking.nytimes.com/recipes/12593 (may not work)