2 cups water
3/4 cup sugar
2 cups mashed papaya (3 to 4 papaya's)
2 to 3 tablespoons lemon juice
In a saucepan, stir together the water and sugar. Bring to a boil over high heat, reduce the heat and simmer rapidly for about 5 minutes.
Remove from the heat and stir in the papaya and lemon juice. Cool to room temperature. Refrigerate until cold.
Pour the mixture into the canister of an ice cream machine and process according to the manufacturer's instructions.
Transfer to a freezer container and freeze until firm. The sorbet will keep in the freezer for up to 1 week.
Makes about 1 1/2 quarts.
Note: Choose ripe papayas. Cut them in half and scoop out the seeds. Peel and transfer the flesh to a bowl. Mash with a fork until quite smooth. Depending on their size, you will need 3 or 4 papayas.
Date: June 26, 2004