Papaya and Lime Sorbet
Inspired by techniques from NYT Cooking.
A smooth coral sorbet of ripe papaya and plenty of fresh lime.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 157 kcal |
| Protein | 0.7 g |
| Carbohydrate | 40.4 g |
| of which sugars | 35.2 g |
| of which free sugars | 24.2 g |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Fibre | 2.4 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Syrup
- 120 g caster sugar
- 120 ml water
Sorbet
- 2 ripe papayas (about 1200 g)
- 75 ml lime juice (about 3 limes)
- 1 g fine sea salt or table salt a pinch
- 1
Simple syrup. Boil the sugar and water together for 1 min, then cool completely.
- 2
Purée. Halve the papayas, scoop out the black seeds, spoon the flesh from the skin and blend it until smooth.
- 3
Flavour. Blend in the cold syrup, the lime juice and salt. Papaya is mild, so taste and add more lime if it seems flat.
- 4
Churn and freeze. Chill for 2 h, churn for 20-25 min, then freeze for 2 h. Serve with lime wedges.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
