Papaya and pineapple sorbet
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes, plus chilling time |
Ingredients
- 1 pineapple, sliced thinly
- 1 cup water
- 100 g castor sugar
- juice of two limes
- 400 g ripe papaya, peeled and cut into blocks
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Cooking Instructions
- Place the papaya pieces and lime juice in a blender and pulse until puréed. Set aside. In a saucepan, combine the caster sugar and 1 cup of water and bring to a gentle boil.
- Cook for 15 minutes, or until syrupy. Fold the syrup into the puréed fruit, then pour the mixture into a freezer container and freeze until nearly set. Remove from the freezer and beat, then return to set fully.
- Alternatively, churn in an icecream maker according to the manufacturer’s instructions. Slice into thick slabs and serve with wafer-thin pineapple slices.
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