Papaya-Lime Summer Sorbet
- Servings: 8
- 8 cups peeled, seeded, and diced ripe papaya (about 1 very large or 8 small)
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup "lite" coconut milk, divided
- 2 tablespoons lime juice, divided
- 1 teaspoon lime zest, divided
- 2 pinches of salt
- Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.
- Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved and syrupy, 3 to 5 minutes. Pour the syrup into a glass measuring cup and let cool for 15 minutes.
- Remove the papaya from the freezer to defrost while the syrup is cooling.
- Transfer half the frozen papaya to a food processor. Add half the syrup, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest, and a pinch of salt. Pulse two or three times, then process until smooth, stopping to scrape down the sides and stir as necessary.
- Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl.
- Serve immediately or freeze until ready to use.
A little sweet, a little tart -- this tropical sorbet is better for you than ice cream and tastier than a snow cone. THIS IS A RECIPE FROM THE REALAGE WEBSITE Nutrition information (per 3/4 cup): 110 calories; 1 g fat; 0 mg cholesterol; 27 g carbohydrate; 1 g protein; 3 g fiber; 43 mg sodium. Nutrition bonus: Provides 150 percent of your daily value of vitamin C; 30 percent of your daily value of vitamin A; and 14 percent of your daily value of folate. Find more recipes at EatingWell.com.