Wild Fig and Watermelon Sorbet

Wild fig and watermelon sorbet, from "La Grotta." Grant Cornett

Wild Fig and Watermelon Sorbet

I had almost given up on the notion of a watermelon sorbet—why overcomplicate the beauty of an icy slice of ripe watermelon? Then one Indian summer day, I found myself with some figs to use up. I couldn’t bear to waste them—they were lovely squashed ones I’d picked on holiday in Sardinia, but there weren’t enough to make fig ice cream or sorbet. I struck upon the idea of using them with watermelon—also plentiful at that time of year.

The figs give body and sap to the watery pink watermelon juice, dulling its color a deep blue-red. It’s a wonderfully refreshing but easy-to scoop sorbet. If you can’t pick wild figs, I won’t hold it against you—just use the ripest, blackest ones you can find.

• 1/2 pound ripe black or Turkish figs (about 6)
• 1 1/2 pound watermelon flesh (red part only)
• 1/2 cup sugar
• Juice of 1 lemon

To prepare the sorbet: Rinse the figs, then slice in half and place them in a bowl, sprinkled with a tablespoon of water. Cover the bowl with plastic wrap, and cook in a microwave on high for 3 to 4 minutes. Otherwise, simmer them gently in a non-reactive pan just until they’re tender, juicy, and piping hot (do not boil). Set aside to cool; once cold, cover and chill in the fridge along with the cubed watermelon flesh (in a separate container) until completely cold, 2 to 3 hours.