Sorbetto di Fichi (Fig Sorbet)

Served in Frico di Parmesana "ice cream cones"
http://www.whatscookingamerica.net/Appetizers/ParmesanCrisp.htm

Google "fig sorbet mcgee"
1	C	Figs
10	Tbs	Sugar
2+	Tbs	Lemon
1/2	C	Water

My take with Tehamo Fig Puree

3/4	C	Tehamo Figs, pureed in food processor
7 1/2	Tbs	Sugar
1 1/2	Tbs	Lemon
3/8	C	Water
1	pinch	Salt

Should have made syrup instead of just adding sugar and water.
Seems like good texture, color, taste.
Irene says needs more acid, I'm not so sure.

Good flavor and texture, but wrong color for parmesan cones.
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Sorbetto di Fighi (google "Balsamic Fig Sorbet")

3	C	Water
1	C	Sugar
3		Spice Tea Bags
6		Dry Figs
2	tsp	Balsamic Vinegar

Steep tea bags then rehydrade Figs in Water.

My take: skip the tea. Synthesize proportions from all these recipes.

7	oz	Mission Figs, not dried (200 g)
2->4	tsp	Honey (= 32g Sugar)
1/2	tsp	Balsamic Vinegar
1/4	C	Water (60ml)
1/4	tsp	Lemon Juice
1	pinch	Salt

This amount's too small for our ice cream maker.
Seems a bit too thick, too.

Too firm, needs more sugar. Up from 2 to 4 tsp honey.
Not a terribly intense flavor; I suspect the Balsamic is not tastable.

Too much honey. Too firm, not enough sugar. Not enough fig taste.
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Sorbetto Di Fichi
4 Portions

500 G Fichi
 80 G Sugar
 15 Cl Saint Vin
 1/2 Lemon (juice)
 In order To decorate: Some Raspberries

To peel and to cut to pieces the fichi. To put them in one casserole
with the sugar, vin Saint and the juice of lemon and to cook low to
fire for 5 minuteren. To pass all in the mixer in order to obtain a
homogenous compound. To pour it in the gelatiera and to set in action
the apparatus. To distribute the sorbetto in 4 goblets and to decorate
with the raspberries.

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http://italianfood.about.com/library/rec/blr1205.htm

Gelato di Fichi

14	oz	Figs (400g)
1	Tbs	Honey (or 1/4 C = 50 g Sugar)
1/2	C	Milk
		Juice of 1 Lemon

Blend figs and honey.
Combine with Milk and Lemon (?)