May 02 2008
Papaya Raspberry Sorbet
Bought a papaya on sale this Sunday with no particular plans in mind. I made this last night and tasted it this morning, and I think it’s a winner. Props to Kara for suggesting I freeze the papaya.
Ingredients
1 medium ripe papaya (1 1/2 to 2 pounds)
1/2 cup frozen raspberries
1/4 to 1/2 cup sugar, simple syrup, or corn syrup
juice of 1 lime
Thaw the raspberries on the counter or in the microwave — either way the objective is to get them to disintegrate. Cut the papaya in half, scoop out and discard the seeds. Scoop the flesh out of the peel and into a bowl. Puree in a blender or just mash with a fork, which worked fine for me. Add the raspberries and mash up. Add the sugar or syrup and the lime juice. I had no trouble stirring granulated sugar directly into the mashed fruit, but I could see where it might be a problem if you like things very sweet, hence the syrup alternative.
Make sure everything is mixed well, place in a closed container and throw in the freezer. The papaya has a creamy enough texture to hold everything in suspension and prevent ice crystals from forming, so the result is a serviceable sorbet with no need for stirring or an ice cream machine. It doesn’t taste too bad, either.
Lessons I learned from my brief periods as a vegan:
most vegans are crazy.
some fruits and veggies make tasty sorbet with no milk needed for creaminess.
tofu is great.