Ingredients
Scale
- 4 cups (about 900-950g) ripe papaya, peeled, seeded, and roughly chopped: This is approximately 1 large or 2 medium papayas. Ensure it’s sweet and fragrant for the best flavor.
- 1/2 cup (120ml) freshly squeezed lime juice: This usually equates to about 3-4 large, juicy limes. Fresh is non-negotiable for that vibrant tang.
- 1/4 cup (60ml) water: Used to help dissolve the sugar and create the right sorbet consistency.
- 3/4 cup (150g) granulated sugar (or to taste): Adjust based on the sweetness of your papaya and your personal preference. You can start with less and add more if needed.
- 1 tablespoon lime zest: Finely grated from the limes before juicing, this adds an extra aromatic punch of lime.
- Pinch of salt: Just a tiny amount to enhance all the other flavors.
Instructions
- Prepare the Papaya: Peel the ripe papaya, cut it in half lengthwise, and scoop out the black seeds with a spoon. Roughly chop the vibrant orange flesh into 1-2 inch cubes. You should have about 4 cups. Place the chopped papaya into a food processor or a high-powered blender.
- Add Lime Juice and Zest: Zest your limes first (it’s much harder to zest a juiced lime!), then juice them. Add the 1/2 cup of fresh lime juice and 1 tablespoon of lime zest directly to the food processor or blender with the papaya.
- Make a Simple Syrup (Optional but Recommended for Smoothness): In a small saucepan, combine the 1/4 cup of water and 3/4 cup of granulated sugar. Heat over medium heat, stirring constantly, just until the sugar has completely dissolved. You don’t need to bring it to a rolling boil. Remove from heat and let it cool slightly. Alternatively, if your papaya is exceptionally sweet and juicy, or if you prefer a less sweet sorbet, you can add the sugar directly to the blender and omit the water, or use less sugar.
- Blend the Mixture: Pour the slightly cooled simple syrup (if using, otherwise just add the sugar) into the food processor or blender with the papaya, lime juice, and lime zest. Add the pinch of salt. Blend everything together until the mixture is completely smooth and pureed. There should be no chunks of papaya remaining. Taste the mixture at this point. If it’s not sweet enough for your liking, you can blend in a little more sugar, one tablespoon at a time. If it’s not tart enough, add a tiny bit more lime juice.
- Chill the Sorbet Base: Pour the blended papaya mixture into a bowl or container, cover it tightly with plastic wrap (pressing the wrap directly onto the surface of the mixture can help prevent a skin from forming), and refrigerate for at least 2-4 hours, or preferably overnight. Chilling the base thoroughly is crucial for a smoother sorbet texture, especially if you’re using an ice cream maker, as it helps the sorbet freeze faster and form smaller ice crystals.
- Churn the Sorbet (Ice Cream Maker Method):
- Once the base is thoroughly chilled, pour it into the canister of your pre-frozen ice cream maker.
- Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until the sorbet has reached a soft-serve consistency – thick, creamy, and noticeably lighter in color.
- Freeze the Sorbet (No Ice Cream Maker Method – Granita Style):
- If you don’t have an ice cream maker, pour the chilled papaya mixture into a shallow, freezer-safe dish (a metal loaf pan or a glass baking dish works well).
- Place it in the freezer. After about 45-60 minutes, when the edges start to freeze, remove it from the freezer and scrape the icy parts from the edges towards the center using a fork. Mash any large frozen chunks.
- Return to the freezer and repeat this scraping process every 30-45 minutes for the next 2-4 hours, or until the sorbet is frozen through but still has a somewhat flaky, granular texture. While not as smooth as churned sorbet, it will still be delicious and refreshing.
- Final Freeze (Ripening): Transfer the churned sorbet (or the scraped granita-style sorbet) to an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Cover the container tightly.
- Freeze for Firmness: Freeze for at least another 2-4 hours, or until the sorbet is firm enough to scoop. For the no-churn method, it might need a little longer to firm up completely.
- Serve: When ready to serve, you might need to let the sorbet sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Enjoy your homemade Papaya Lime Sorbet!
Nutrition
- Serving Size: one normal portion
- Calories: 150