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Papaya Sorbet

Scoops of sorbet made with red papaya and a zingy dose of freshly squeezed lime juice pack plenty of antioxidant power in the form of lycopene and vitamin C. Use red-fleshed papayas, such as Sunrise Solo or Maradol. Be sure to ask your grocer which ones will have flesh with a rosy hue since a papaya's skin and shape may not be a good indication of its interior color. Return to Healthy Lycopene Menu;

  • Servings: 4
  • Yield: Makes about 4
Papaya Sorbet

Photography: Yunhee Kim

Source: Martha Stewart Living, August 2006


  • 1/3 cup sugar
  • 3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
  • 1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)
  • 1 tablespoon honey


  1. Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.

  2. Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

  3. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.


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