Name: Papaya Colada Sorbet
Yield: About 5 cubs
Ingredients: ½ cup cream of coconut*; 1 cup water; 2 teaspoons finely minced lemon zest; 5 tablespoons rum; 4 ripe papayas, peeled, seeded, and puréed (about 3 cups); 1 cup sugar

Preparation info

About
5 cubs

Difficulty
Easy

Appears in

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

Dessert
ice cream
Gluten-free
Vegetarian

Method

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.
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.
Freeze in an ice cream maker a

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Ingredients

Method

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