Julee Rosso, Sheila Lukins

Papaya Colada Sorbet

Preparation info
  • About

    5 cubs

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The flavors of a Caribbean vacation are brought to mind while eating this sorbet. Serve it with Gingersnaps.

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 4 ripe papayas, peeled

Method

  1. Combine the water and sugar in a saucepan and cook over medium-low heat until the sugar has dissolved. Allow the mixture to cool to room temperature.
  2. Pour the sugar syrup into a large bowl, and add the remaining ingredients. Stir until smooth. Refrigerate the mixture, loosely covered, until chilled, a minimum of 2 hours.
  3. Freeze in an ice cream maker a