Papaya, lime and coconut sorbet
Recipe collaboration with Our nourishing table
Ingredients
1 large Ruby Rise papaya, deseeded & flesh removed
1 cup pure coconut milk
2/3 cup pure maple syrup
Juice & zest of 1 lime
1 tsp xanthan gum
Method
The day before, place the drum of the ice cream churner into the freezer and allow to freeze overnight. The next day, to a blender add the flesh of 1 large Ruby Rise papaya, coconut milk, pure maple syrup, juice and zest of 1 lime and the xanthan gum. Blend on high until creamy.
Remove ice cream maker drum from the freezer and place into ice cream churner. Put the mixing arm in and place lid on. Turn the ice cream maker on and carefully pour sorbet mixture in. Churn for 25 minutes or until mixture resembles soft serve consistency.
Pour mixture into a tin and smooth out with a spoon. Cover tin with aluminium foil and place in freezer to set for at least 3-4 hours.
