GF Friday: Have fresh fig sorbet with gluten-free almond crisps for dessert tonight

Get your hands on beautiful, fresh figs to turn into a sweet and satisfying sorbet.

Fresh figs are colorful, sweet and earthy, and they make desserts special. This recipe for gluten-free fresh fig sorbet with almond crisps is definitely on the special side, particularly since figs are a fruit that aren’t around too long in the season. I used both green and black figs to create the pretty pink hue of this sorbet.

Tuiles are a classic French cookie flavored with vanilla. They’re made from a very thin batter, then usually formed into a unique shape. I changed things up slightly and baked the almond crisps to accompany the sorbet. My first few attempts at spooning the batter onto the baking sheets weren’t successful, so I used a metal cookie cutter as a form. This adaptation worked well to keep the batter from running and baked up in a lacy form rather than completely solid. When cooled, these crunchy cookies are wonderful to add to a bowl of fruit sorbet.

Gluten-free fresh fig sorbet with almond crisps

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free fresh fig sorbet with almond crisps recipe

Almond crisp recipe slightly adapted from Fine Cooking

Serves 6


For the sorbet

  • 1 pound fresh green figs
  • 1 pound fresh black figs
  • 1/2 cup sugar
  • 1-1/2 cups water
  • 2 tablespoons lemon juice

For the almond crisps

  • 2/3 cup sugar
  • 2 egg whites
  • 1/4 cup butter, melted
  • 1/4 cup gluten-free all-purpose flour
  • 1/2 teaspoon gluten-free almond extract
  • Parchment paper
  • Nonstick cooking spray


For the sorbet

  1. In a saucepan over low heat, combine the water and sugar. Stir until the sugar dissolves.
  2. Cool the mixture to room temperature
  3. Add the figs to a food processor, and blend until smooth. Transfer the mixture to a mesh strainer placed over a large bowl, and use the back of a spoon to stir and press out the fruit (this will help keep the seeds behind). Use a spatula to scrape the underside of the strainer, as the fruit will be slightly thick.
  4. Add the lemon juice and the strained figs to the sugar mixture, and combine.
  5. Process the mixture in an ice cream maker, according to the manufacturer’s directions. (Mine processed for about 35 minutes.)
  6. Transfer the mixture to a sealable container, and freeze for several hours or overnight for a more firm sorbet.

For the almond crisps

  1. Combine the sugar with the egg whites, and whisk until smooth. Add the melted butter, flour and almond extract to the mixture, and combine.
  2. Refrigerate the batter for 2 to 4 hours.
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with the parchment paper, and spray with the cooking spray.
  4. Use a large, round, metal cookie cutter as your form. Place it on the baking sheet, and add 1 to 2 teaspoons of the batter into the cutter.
  5. Bake for 8 to 10 minutes or until the cookies turn lightly golden.
  6. Remove the cookies from the oven, and use a metal spatula to immediately transfer them to drape over a rolling pin. This will allow the cookies to form into a U shape as they cool and become crisp. Allow the cookies to cool completely.
  7. Serve the fig sorbet garnished with an almond crisp.

Get your hands on fresh figs to make a beautiful dessert.

More gluten-free recipes

Gluten-free pear and sunflower seed muffins with honey-cream frosting
Gluten-free blueberry-coconut bars
Gluten-free banana squares with banana-cream frosting