Papaya Sorbet From Barbados Recipes

PAPAYA SORBET FROM BARBADOS

Steps:

• Place papaya in a 9 inch square baking pan and freeze for about an hour.
• Place all ingredients into your food processor and process until smooth.
• Pour into a container and freeze for at least one more hour.

PAPAYA-LIME SORBET

Steps:

• Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).

PAPAYA SORBET

Steps:

• 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.
• Purée 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.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 221
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 57g
• Sodium: 11mg
• Protein: 2
• Fiber: 6g

PAPAYA SORBET

Steps:

• Puree papaya until smooth. There should be about 1 1/2 cups puree. Add the simple syrup and lime juice.
• Freeze in an ice cream machine according to the manufacturer's directions.

FRESH MANGO AND PAPAYA SORBET PARFAIT

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.