Papaya Lime Sorbet Food

PAPAYA SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
• Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

PAPAYA-LIME SORBET

Steps:

• 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 purée the mixture until completely smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's 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).

MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY AND LIME SORBET

Steps:

• Combine dry ingredients; add shortening and then the water while mixing (approximately 2 to 3 minutes). Roll out flat to 1/4 -inch thickness and then using a 4-inch circular cookie cutter, cut out 12 circles.
• In a mixing bowl, combine all of the ingredients. Set aside until ready for preparation In a small mixing bowl combine both ingredients Using a funnel place honey in a squirt bottle.
• Place dough circles on working surface. Place 2 tablespoons Empanada filling on center of dough. Brush the edges of the dough with the beaten egg. Fold the edges together to form a half circle, using just the tips of fork press edges together to seal. Place the flour in a shallow bowl and toss the empanadas in the flour until coated on both sides. Fry in very hot oil until golden brown. Remove the empanadas from the oil and allow excess to drain off onto towel. Combine sugar and cinnamon and sprinkle each with the blend. Place empanadas onto center of plate. Drizzle with chipotle honey. Serve with lime or other citrus sorbet. Garnish with fresh mint leaves.

PAPAYA SORBET

Steps:

• Puree papaya until smooth. There should be about 1 1/2 cups puree. Add the simple syrup and lime juice.
• Freeze in an ice cream machine according to the manufacturer's directions.

PAPAYA SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
• Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 221
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 57g
• Sodium: 11mg
• Protein: 2
• Fiber: 6g