Papaya is summer's forgotten fruit. When people talk or think about summer, they conjure images of sweet mangoes and juicy peaches, sliced watermelon and bright berries, but never, it strikes me, papaya. Papaya is more of an afterthought, something you might buy if it's on display or it's on sale, but rarely would you set out to the shops with the intention of purchasing a papaya. I can't think why though, because papaya is one of the sweetest, yummiest fruits out.
Anyway, so enough about fruit equality and on to the sorbet. I came up with the idea for papaya sorbet because we had one in our fridge that was a bit over-ripe, but when I googled it I realised I wasn't the first (or even the hundredth) to have the idea. There were all sorts of recipes, from the super simple to the insanely complex, but I chose this one because it was super simple.
The main ingredient is papaya, as is the dominant flavour, but somehow it tastes better in frozen form. The hint of lime is also great, lending a more tropical, refreshing edge, and the sweetness is just enough for it to taste like dessert but not so much that it's obvious that more sugar's been added. This would make the perfect dessert after a hot Indian or Thai meal, and can be made days in advance so it would work well at a dinner party too!
Papaya and Lime Sorbet
1/2 cup sugar
2 1/2 cups papaya, peeled, deseeded and diced (approx. 1 medium papaya)
1 tbsp lime juice
1. Combine the sugar with 1/2 a cup of water in a small saucepan. Place on medium heat and stir until sugar has dissolved and the mixture has thickened a bit. Remove from heat.
2. Process sugar mixture with the other ingredients in a blender until smooth. Transfer to a freezer proof container and freeze until cold and icy, but not solid.
3. Transfer mixture to an ice cream churn and churn until it reaches your desired consistency. Freeze until ready to serve, then serve garnished with a mint leaf.