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Ingredients
- 2 pounds (1 kg) papayas (about 2 small papayas)
- 2/3 cup (130 g) sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) freshly squeezed lime juice (from about 3 limes)
- Pinch of salt
Method
- 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 puree the mixture until completely smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers 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).
