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.
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.
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.