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Papaya Sorbet

Use red-fleshed papayas, such as Sunrise Solo or Maradol. Be sure to ask your grocer which ones will have flesh with a rosy hue since a papaya’s skin and shape may not be a good indication of its interior color.

Recipe information

  • Yield

    Makes about 4 cups; serves 4

Ingredients

1/3 cup sugar
3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)
1 tablespoon honey

Preparation

  1. Step 1

    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.

    Step 2

    Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

    Step 3

    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.

  2. FIT TO EAT RECIPE

    Step 4

    (Per serving)

    Step 5

    Calories: 221

    Step 6

    Fat: 0g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrate: 57g

    Step 9

    Sodium: 11mg

    Step 10

    Protein: 2

    Step 11

    Fiber: 6g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSorbetFrozen DessertDessertPapayaFruitLimeCitrusSnackGluten FreeNut FreeDairy FreeVegetarian5 Ingredients or FewerMake AheadEasyNo-CookFood ProcessorIce Cream MachineCookbooks
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