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Papaya-Lime Sorbet

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  40 Minutes
  8 servings, 3/4 cup each
In Mexico, papayas are served with a wedge of lime and a pinch of salt. This sorbet honors the sweet-tart combination and transforms it into an elegant dessert. It's like a tropical vacation in your mouth.

Make Ahead Tip: The sorbet will keep in the freezer, without freezing solid, for up to 3 hours. (Alternatively, prepare through Step 3, transfer to a shallow pan, cover and freeze for up to 1 month. Before serving, let defrost for 30 minutes, break into small chunks and process in small batches in a food processor until smooth and scoopable.)
RECIPE INGREDIENTS
8 cups  peeled, seeded and diced ripe papaya (about 1 very large or 8 small; see Ingredient note)
1/2 cup  water
1/2 cup  sugar
1/4 cup  "lite" coconut milk, divided
2 tablespoons  lime juice, divided
1 teaspoon  lime zest, divided
2 pinches of  salt

Ingredient Note: Very large papayas, 3 to 4 pounds each, are available in many big supermarkets. Smaller papayas (about the size of a mango and yielding about 1 cup of diced fruit each) will also work well. To select a ripe papaya, look for skin that is about half golden yellow and half green and yields to gentle pressure, like a ripe peach or nectarine. It's common to find very green papayas in the store, but once home, they'll ripen—out of the refrigerator—in 2 to 3 days.
Papaya-Lime Sorbet Recipe at Cooking.com
DIRECTIONS
Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.


Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved and syrupy, 3 to 5 minutes. Pour the syrup into a glass measuring cup and let cool for 15 minutes. Remove the papaya from the freezer to defrost while the syrup is cooling.


Transfer half the frozen papaya to a food processor. Add half the syrup, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir as necessary. Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl. Serve immediately or freeze until ready to use.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each
Calories: 110
Sodium: 43mg
Fiber: 3g
Carbohydrates, Total: 27g
Protein: 1g
% Cal. from Fat: 8%
Fat. Total: 1g
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