Papaya Sorbet

By Barbara Kafka

Total Time
10 minutes, plus about ½ hour freezing time
Rating
4(6)
Comments
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Ingredients

Yield:about 2 cups
  • 2medium papayas, seeded, peeled and cut into chunks
  • 1cup simple syrup (see note)
  • Juice of 3 limes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

317 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 86 grams carbohydrates; 5 grams dietary fiber; 75 grams sugars; 1 gram protein; 64 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Puree papaya until smooth. There should be about 1½ cups puree. Add the simple syrup and lime juice.

  2. Step 2

    Freeze in an ice cream machine according to the manufacturer's directions.

Tip
  • Make simple syrup by simmering together ½ cup water and ½ cup sugar for 5 minutes. Allow to cool for 2 hours in the refrigerator

Ratings

4 out of 5
6 user ratings
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Comments

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Fran

This was very good, but the amounts in the instructions are all off. My 3/4 of a large papaya gave over 4 cups of purée, which was the right amount for a bit more than 1 cup of syrup, made with 1 cup each of water and sugar. Three tablespoons of lime juice was just right too. Sizes like small, medium, large are so subjective, it would be better to use weights or measurements in recipes.

Christy S

I'm not a huge papaya fan, but I LOVE this sorbet. It smacks of summer and the tropics, and the color is glorious! The only point on which I veer is the amount of papaya--it would improve the recipe to have an actual quantity of puree as a guide. I find that one med-largish papaya will yield around 3 cups of puree. Add to that the 1 cup of simple syrup. I add the lime juice in the last minute of churning for nice bits of lime pulp that pop with each bite. A terrific hot-weather go-to!

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