Papaya Sorbet From Barbados Recipes

MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY AND LIME SORBET

Steps:

• Combine dry ingredients; add shortening and then the water while mixing (approximately 2 to 3 minutes). Roll out flat to 1/4 -inch thickness and then using a 4-inch circular cookie cutter, cut out 12 circles.
• In a mixing bowl, combine all of the ingredients. Set aside until ready for preparation In a small mixing bowl combine both ingredients Using a funnel place honey in a squirt bottle.
• Place dough circles on working surface. Place 2 tablespoons Empanada filling on center of dough. Brush the edges of the dough with the beaten egg. Fold the edges together to form a half circle, using just the tips of fork press edges together to seal. Place the flour in a shallow bowl and toss the empanadas in the flour until coated on both sides. Fry in very hot oil until golden brown. Remove the empanadas from the oil and allow excess to drain off onto towel. Combine sugar and cinnamon and sprinkle each with the blend. Place empanadas onto center of plate. Drizzle with chipotle honey. Serve with lime or other citrus sorbet. Garnish with fresh mint leaves.

PAPAYA SORBET FROM BARBADOS

Steps:

• Place papaya in a 9 inch square baking pan and freeze for about an hour.
• Place all ingredients into your food processor and process until smooth.
• Pour into a container and freeze for at least one more hour.

PAPAYA LIME FOOL

Steps:

• Mash papaya flesh with a fork until smooth or pulse in a food processor until coarsely puréed. Add 5 tablespoons sugar and 2 tablespoons lime juice and stir or pulse to combine. Add more sugar and lime juice to taste (papayas vary in sweetness and acidity).
• Beat cream in a large bowl until it holds soft peaks, then fold in papaya mixture gently but thoroughly.
• Divide among 8 (6-ounce) glasses and chill at least 1 hour to allow flavors to develop.

PAPAYA SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
• Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 221
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 57g
• Sodium: 11mg
• Protein: 2
• Fiber: 6g