If a mango and a peach had a baby, it would taste like a papaya. I got one of these magically delicious fruits from the organic garden at work and was overwhelmed with intimidation and obligation. I had to do this thing justice. I’m a foodie, after all.
I stared at it for most of the weekend, and started to panic. But then…after complaining about how hot it is outside, I reached for a coconut popsicle. I did the cartoony wide-eyed blinking thing a couple of times, and forgot all about the popsicle I so desperately wanted. I had a pinky-orange sorbet vision. I scrambled around the internet for some basic tenets of sorbet making, and decided to dive in. Sunday nights aren’t for relaxing. They’re meant for culinary mess-making.
Despite having to make up the ratios for this recipe as I went, it came out exceptionally well. And it was pretty easy. This is the final list of ingredients:
24 ounces ripe papaya (peeled, seeded, and cut into chunks)
1/4 to 1/2 cup simple syrup (adjust depending on the sweetness of the papaya)
1/2 cup freshly squeezed lime juice
1 tbsp local honey
Cover the bowl with a lid or plastic wrap and let chill in the refrigerator. You could even leave it overnight if you want. When it’s completely chilled, transfer to an ice cream maker and follow the manufacturers freezing directions. After it’s done, transfer it to a lidded vessel and put in the freezer. And whether you dig in now or dig in later, you’ll be glad you did.