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Wash the figs, remove the stems and cut them into quarters.
Blend the figs, water, sugar, lemon juice and salt until completely smooth.
Taste and adjust the sugar or lemon juice if necessary, depending on the sweetness of your figs.
Chill thoroughly, then churn in an ice cream machine.
Transfer to a container and freeze for 2–3 hours, or until set.
Take the sorbet out of the freezer around 15 minutes before serving to soften.