Papaya-lime sorbet

Cut the papayas in half and remove the seeds with a spoon. Still with a spoon, remove the flesh and place into a blender. Add the sugar, water, lime juice and salt and blend until a smooth purée forms. Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturer’s instructions.

Transfer to an airtight container and freeze.

* the papayas I used were very sweet, so I used only ½ cup (100g) sugar; use less than the amount required and adjust according to the sweetness of the fruit


Makes about 1 liter (1 quart)

1 kg (2 pounds) papayas

2/3 cup (133g) superfine sugar*

¼ cup (60ml) water

¼ cup (60ml) freshly squeezed lime juice

pinch of salt


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