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.
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.
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.
For extra-smooth sorbet, strain the purée through a fine mesh sieve into a bowl.
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).
Scoop into chilled bowls or cones.
Garnish with lime zest, mint leaves, or a sprinkle of Tajín for a spicy finish.
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.
6 servings