Papaya Sorbet
- 8 cups peeled, seeded and diced ripe papaya
- 1/2 cup 1/4-inch cubes mango
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 tablespoon honey, or to taste
Papaya Sorbet
Featured in the August 2015 Hookui.
Ingredients:
Directions:
- Line a large baking sheet and a small baking sheet with parchment paper.
- On large sheet arrange diced papaya in a single layer and place mango on small sheet.
- Freeze overnight.
- In a small saucepan over high heat, combine water and sugar.
- Bring to a boil, stirring constantly, until sugar is completely dissolved, 3 to 5 minutes.
- Let syrup cool to room temperature.
- Remove papaya from freezer and defrost for 5 minutes on the counter.
- Transfer half of the following: papaya, syrup, coconut milk, lime zest and honey to a food processor.
- Process ingredients until smooth, stopping to scrape down sides.
- Stir in half the mango.
- Transfer sorbet to a large serving bowl and place in the freezer.
- Repeat with remaining ingredients.
- Freeze for up to 3 hours before serving.
Makes 8 servings.
