No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Photography: Yunhee Kim

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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.

Source
Martha Stewart Living, August 2006