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Papaya-Lime Sorbet
Papaya-Lime Sorbet
3 Reviews
From: EatingWell Magazine, June/July 2005
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.
- By: Stacy Fraser EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 8 cups peeled, seeded and diced ripe papaya, (about 1 very large or 8 small; see Ingredient note)
- ½ cup water
- ½ cup sugar
- ¼ cup “lite” coconut milk, divided
- 2 tablespoons lime juice, divided
- 1 teaspoon lime zest, divided
- 2 pinches of salt
Preparation
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Active
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Ready In
- 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, ½ 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.
- 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
- 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.
- Serving size: ¾ cup
- Per serving: 118 calories; 1 g fat(0 g sat); 3 g fiber; 29 g carbohydrates; 1 g protein; 54 mcg folate; 0 mg cholesterol; 24 g sugars; 13 g added sugars; 1,380 IU vitamin A; 90 mg vitamin C; 30 mg calcium; 0 mg iron; 50 mg sodium; 269 mg potassium
- Nutrition Bonus: Vitamin C (150% daily value), Vitamin A (28% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 fruit, 1 other carbohydrate
Reviews 3
December 16, 2012
By: EatingWell User
Sorry, very tasteless to me. It could be I've done something wrong, so I'll try it again and if I get a different result, I'll post a new review.
December 04, 2011
By: EatingWell User
i loved this!!!
July 09, 2010
By: EatingWell User
My 16 month tasted a bit of this wonderful sorbet, held up her spoon and laughed as she signed for more! In my book, that is beyond 5 stars. This is wonderfully refreshing and very easy to make. I look forward to my next batch.
