ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Papaya Sorbet

Yield Makes 3 3/4 cups; 6 servings
Notes: For best flavor, use fully ripe, slightly soft fruit. If making sorbet up to 5 days ahead, let soften in the refrigerator about 15 minutes before serving.


  • About 1/2 cup sugar
  • About 1/2 cup lime juice
  • 4 1/2 cups diced (1/2 in.) peeled, seeded ripe papayas (about 1 3/4 lb. total)

Nutrition Information

  • calories 120
  • caloriesfromfat 1.5 %
  • protein 0.9 g
  • fat 0.2 g
  • satfat 0.1 g
  • carbohydrate 31 g
  • fiber 1.2 g
  • sodium 7.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a blender or food processor, combine 1/2 cup sugar and 1/2 cup lime juice. Add papayas, in batches if necessary, and whirl until smooth. Pour mixture as puréed into a bowl. Stir, taste, and if desired, add more sugar and lime juice.

  2. Nest bowl in ice and stir often until mixture is cold, 10 to 12 minutes.

  3. Pour purée into an ice cream maker (minimum capacity 1 qt.). Freeze according to manufacturer's directions until sorbet is firm, dasher is hard to turn, or machine stops, 15 to 20 minutes. Serve, or freeze airtight up to 5 days.