- 8 cups peeled, seeded and diced ripe papaya, (about 1 very large or 8 small; see Ingredient note)
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup “lite” coconut milk, divided
- 2 tablespoon 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.
- Serving: Per serving
- Calories: 110
- Carbohydrates: 27g
- Fat: 1g
- Protein: 1g
- Dietary Fiber: 3g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 433mg
- Sodium: 43mg
- Exchanges: 1 fruit, 1 other carbohydrate
- Carbohydrate Servings: 2