Publisher Photo
Publisher Photo
While looking looking for new ways to use my favorite herb—fresh mint—I decided to create a frosty treat that was healthy, too. A dish of this pretty sorbet is the perfect ending to a summer meal. —Jess Apfe, Berkeley, California
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup fresh mint leaves
  • 2 cups chopped peeled papaya
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh mint

Directions

In a small saucepan, bring the water, sugar and mint leaves to a boil. Cook and stir until sugar is dissolved; set aside to cool. Strain; discard mint leaves.
Place the papaya in a food processor; add sugar syrup and lime juice. Cover and process for 2-3 minutes or until smooth. Stir in chopped mint.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 5 servings.
Originally published as Mint Papaya Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p231

Nutritional Facts

1/2 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 1g protein.

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup fresh mint leaves
  • 2 cups chopped peeled papaya
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh mint
  1. In a small saucepan, bring the water, sugar and mint leaves to a boil. Cook and stir until sugar is dissolved; set aside to cool. Strain; discard mint leaves.
  2. Place the papaya in a food processor; add sugar syrup and lime juice. Cover and process for 2-3 minutes or until smooth. Stir in chopped mint.
  3. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 5 servings.
Originally published as Mint Papaya Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p231

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