Papaya Sorbet
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.
How to Make It
Step 1
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.
Step 2
2
Nest bowl in ice and stir often until mixture is cold, 10 to 12 minutes.
Step 3
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.
Ingredients
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)
Directions
Step 1
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.
Step 2
2
Nest bowl in ice and stir often until mixture is cold, 10 to 12 minutes.
Step 3
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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