|Sugar||1⁄2 Cup (8 tbs)|
|Papaya||1 Cup (16 tbs), peeled, seeded and cubed|
|Lime juice||2 1⁄2 Tablespoon|
This exotic golden fruit ice is surprisingly simple to make.
Fresh papaya, lime juice, and a little sugar are all it takes.
In a 1- to 2-quart pan, combine sugar and water.
Bring to a boil over high heat; boil, uncovered, until reduced to 1/2 cup (about 5 minutes).
Remove from heat and let cool.
In a blender or food processor, combine papaya and lime juice.
Whirl until smoothly pureed.
Mix in cooled syrup.
If desired, pour fruit mixture through a fine wire strainer to remove any fibers.
Pour into a 9-inch-square metal pan.
Cover and freeze just until almost firm (1 1/2 to 2 hours).
Break mixture into small pieces and transfer to large bowl of an electric mixer.
Beat until slushy.
Spoon sorbet into a container.
Cover and freeze until firm (about 2 hours) or for up to a month.
Let stand at room temperature for 10 to 15 minutes before serving.