Papaya Lime Sorbet Recipes

PAPAYA-LIME SORBET

Papaya-Lime Sorbet image

Cutting up a papaya can be a rather messy affair, with the dark, slippery seeds spilling all over the place. I always eat a few of them, which I call the caviar of the fruit world. Try a few; you'll find they're quite spicy and peppery. If possible, choose a brilliant orange variety of papaya. I find Latin American markets usually have the widest selection, with the best coming from Central America or Hawaii. Sometimes you'll find giant papayas cut into small pieces, which gives you a good chance to check out the color of the flesh beforehand.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

Ingredients

2 pounds (1 kg) papayas (about 2 small papayas)
2/3 cup (130 g) sugar
1/4 cup (60 ml) water
1/4 cup (60 ml) freshly squeezed lime juice (from about 3 limes)
Pinch of salt

Steps:

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.
Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).

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