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.
- 8 cups peeled, seeded and diced ripe papaya, (about 1 very large or 8 small)
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup “lite” coconut milk, divided
- 2 tablespoons lime juice, divided
- 1 teaspoon lime zest, divided
- 2 pinches of salt
- Step 1
- Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.
- Step 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.
- Step 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.
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