Silky ripe papaya is blended with vibrant lime juice, a touch of sugar, and a pinch of salt to enhance flavor and texture. The result? A naturally sweet, ultra-smooth sorbet with a bright tropical twist. It’s simple, clean, and totally dairy-free.
[cooked-sharing]
Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
1cupripe papaya, peeled, seeded, and cubed
½cupgranulated sugar
½cupwater
3tbspfresh lime juice (about 2 limes)
1tsplime zest
Pinch of salt
Optional: 1 tbsp light corn syrup or agave nectar (for extra smoothness)
Optional garnish: fresh mint, lime slices, or chili-lime salt
Make the Simple Syrup
1
In a small saucepan, combine sugar and water.
Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
Remove from heat and let cool slightly.
Prepare the Papaya Mixture
2
In a blender, combine papaya cubes, lime juice, lime zest, salt, and the cooled syrup (plus corn syrup if using).
Blend until smooth and silky.
Taste and adjust: more lime for zing, more sugar for sweetness.
Strain (Optional)
3
For extra-smooth sorbet, strain the purée through a fine mesh sieve into a bowl.
Freeze the Sorbet
4
With Ice Cream Maker:
Chill the papaya mixture in the fridge for 30–60 minutes.
Churn in your ice cream maker according to instructions (about 20–25 minutes).
Transfer to a container and freeze until firm, about 2–3 hours.
No-Churn Method:
Pour the purée into a shallow loaf pan.
Freeze for 3–4 hours, stirring with a fork every 30–45 minutes to break up crystals.
For smoothest texture, blitz again in the blender before final freezing (optional).
Serve
5
Scoop into chilled bowls or cones.
Garnish with lime zest, mint leaves, or a sprinkle of Tajín for a spicy finish.
Tips & Variations
6
Make it spicy: Add a pinch of cayenne or blend in a touch of ginger or chili.
Mix in mango or pineapple for a fruit blend sorbet.
To keep sorbet scoopable longer, store with a piece of parchment on top and let sit at room temp for 5–10 minutes before serving.
Ingredients
1cupripe papaya, peeled, seeded, and cubed
½cupgranulated sugar
½cupwater
3tbspfresh lime juice (about 2 limes)
1tsplime zest
Pinch of salt
Optional: 1 tbsp light corn syrup or agave nectar (for extra smoothness)
Optional garnish: fresh mint, lime slices, or chili-lime salt
Directions
Make the Simple Syrup
1
In a small saucepan, combine sugar and water.
Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
Remove from heat and let cool slightly.
Prepare the Papaya Mixture
2
In a blender, combine papaya cubes, lime juice, lime zest, salt, and the cooled syrup (plus corn syrup if using).
Blend until smooth and silky.
Taste and adjust: more lime for zing, more sugar for sweetness.
Strain (Optional)
3
For extra-smooth sorbet, strain the purée through a fine mesh sieve into a bowl.
Freeze the Sorbet
4
With Ice Cream Maker:
Chill the papaya mixture in the fridge for 30–60 minutes.
Churn in your ice cream maker according to instructions (about 20–25 minutes).
Transfer to a container and freeze until firm, about 2–3 hours.
No-Churn Method:
Pour the purée into a shallow loaf pan.
Freeze for 3–4 hours, stirring with a fork every 30–45 minutes to break up crystals.
For smoothest texture, blitz again in the blender before final freezing (optional).
Serve
5
Scoop into chilled bowls or cones.
Garnish with lime zest, mint leaves, or a sprinkle of Tajín for a spicy finish.
Tips & Variations
6
Make it spicy: Add a pinch of cayenne or blend in a touch of ginger or chili.
Mix in mango or pineapple for a fruit blend sorbet.
To keep sorbet scoopable longer, store with a piece of parchment on top and let sit at room temp for 5–10 minutes before serving.
