Papaya-Lime Sorbet

Papaya-Lime Sorbet

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.

From EatingWell: June/July 2005
Yield: 8 servings, 3/4 cup each
Active Time: 30 minutes
Total Time: 40 minutes (plus overnight freezing time)

Ingredients

  1. 8 cups peeled, seeded and diced ripe papaya, (about 1 very large or 8 small; see Ingredient note)
  2. 1/2 cup water
  3. 1/2 cup sugar
  4. 1/4 cup “lite” coconut milk, divided
  5. 2 tablespoons lime juice, divided
  6. 1 teaspoon lime zest, divided
  7. 2 pinches of salt

Preparation

  1. Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.
  2. 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.
  3. 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 110 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 27 g carbohydrates; 1 g protein; 3 g fiber; 43 mg sodium; 365 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Vitamin A (30% dv), Folate (14% dv).

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate