Source: Campbell's Recipes

Papaya Sorbet
There's nothing better on a hot day than fresh fruit's a simple way to make it at home. Plus, you can substitute another fruit for the papaya...nearly any fruit makes a luscious sorbet.
Serves: 8 servings (about 1/2 cup each)
Prep Time: 10 minutes
Cook Time: 10 minutes


2 cups water
3/4 cup sugar
3 to 4 papaya, mashed (about 2 cups)
2 tablespoons lemon juice

Heat the the water and sugar in a 2-quart saucepan to a boil over high heat. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the papaya and lemon juice. Cool the papaya mixture to room temperature. Refrigerate for 1 hour or until it's cold.
Pour the papaya mixture into the canister of an ice cream maker and freeze according to the manufacturer's directions.
Spoon the papaya mixture into a 2-quart shallow baking dish and place in the freezer for 2 hours or until it's firm. The sorbet will keep in the freezer, covered for up to 1 week.
Helper: Choose ripe papayas. Cut them in half and scoop out the seeds. Peel and transfer the flesh to a bowl. Mash with a fork until smooth.