Papaya-Lime Sorbet Recipe

Sorbet is the quintessential summer dessert: low in fat, icy, and refreshing, with a fresh fruit base instead of the heavier dairy of ice cream. And for this fabulous tropical-inspired recipe, you don’t even need an ice-cream maker!

Lime and papayas are a sweet-tart marriage made on some island paradise. And the sorbet is a cool breeze to make. Find out how here:


8 cups peeled, seeded, and diced ripe papaya
1/2 cup water
1/2 cup sugar
1/4 cup “lite” coconut milk, divided
2 tablespoons lime juice, divided
1 teaspoon lime zest, divided
2 pinches salt

1. Freeze papaya overnight in a single layer on a baking sheet lined with wax paper or parchment.

2. In a small saucepan, combine water and sugar and bring to a boil over high heat, stirring constantly, until sugar is dissolved and mixture is syrupy, about 4 minutes. Pour the syrup into a glass measuring cup and allow to cool 15 minutes. While syrup cools, remove papaya from freezer and allow to defrost.

3. Place half the frozen papaya in a food processor. Add half the syrup, 2 tablespoons of the coconut milk, 1 tablespoon of the lime juice, 1/2 teaspoon lime zest and a pinch of salt. Pulse twice, then process until smooth, pausing to scrape the sides and stir as necessary. Transfer to a serving bowl, then repeat process with remaining ingredients, adding them to the serving bowl when smooth.

4. Serve immediately or freeze until ready to serve.

Serves 8.

Inspired by the June/July 2005 issue of Eating Well Magazine.


Monica D
Monica D1 years ago

Thank you, this sounds nice.

William C
William C1 years ago

Thank you.

W. C
W. C1 years ago


Jeanne Rogers
Jeanne R2 years ago

Thank you for sharing.

Sonia Minwer Barakat Requ
Sonia M2 years ago

Sounds good Thanks for sharing

Brenda Towers
Brenda Towers7 years ago

Many thanks.

Jennifer C.
Past Member 7 years ago


Robert O.
Robert O8 years ago


K s Goh
KS Goh8 years ago

Thanks for the article.

Stephanie Chavarria
Stephanie C8 years ago

Thanks cant wait to try