Papaya Lime Sorbet

This is a very easy sorbet to make. The lime juice is important to balance the papaya, but you can add a bit of tequila or rum to the mixture before freezing, or add a little sprinkled over the top of each serving. I like to serve it with fresh fruits. A good accompaniment is Coconut Chocolate Macaroons or Pineapple-Coconut Macaroons.

Servings quart (1L)

2 pounds (900g) whole papayas, two small or one large papaya
2/3 cup (130g) sugar
1/4 cup (60ml) water
1/4 cup (60ml) freshly squeezed lime juice, (about 3 limes)
pinch of salt

Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Notes

Serving suggestions: Serve the papaya sorbet with fresh fruits or berries. Tropical fruits are particularly interesting, such as kiwi fruit, mango, or pineapple. Other options are to douse scoops with a little tequila or rum or sprinkle them lightly with red chile pepper powder.