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.
Yield: Makes 3 3/4 cups; 6 servings
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Amount per serving
- Calories: 120
- Calories from fat: 1.5%
- Protein: 0.9g
- Fat: 0.2g
- Saturated fat: 0.1g
- Carbohydrate: 31g
- Fiber: 1.2g
- Sodium: 7.4mg
- Cholesterol: 0.0mg
- 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)
- 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.
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Papaya Sorbet Recipe at a Glance
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