Food & Cooking Recipes Dessert & Treats Recipes Papaya Sorbet Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 4 Yield: 4 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. Ingredients ⅓ cup sugar 3 pounds fresh red papayas (about 1 ½ medium), peeled, halved, seeded, and chopped ½ cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total) 1 tablespoon honey Directions 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. Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup. 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. Cook's Notes Use red-fleshed papayas, such as Sunrise Solo or Maradol. 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. Rate it Print