Papaya Sorbet

Photo: Yunhee Kim

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.


  • 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


  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.

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.

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