INGREDIENTS:

• ½ cup water
• ½ cup granulated sugar
• 2 tablespoons packed light brown sugar
• 1/8 teaspoon salt
• 2 small papayas (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
• ¼ teaspoon finely ground lime zest
• ¼ cup fresh lime juice

DIRECTIONS:

1. In a small saucepan over medium-high heat, bring water, granulated sugar, brown sugar, and salt to a boil.

2. Continue to cook, stirring, until sugar is dissolved.

3. Using a food processor, purée papaya, zest, and lime juice.  Pour mixture through a fine strainer set over a large glass measure or bowl, pressing hard on solids to extract as much liquid as possible.  Refrigerate mixture until thoroughly chilled, about 2 hours.

4. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.  (The sorbet will be soft when churned, but ready to eat.  For a firmer texture, transfer to a freezer container, and freeze for at least 2 hours.)

5. Serve scooped into bowls or stemmed glasses.

SERVES 4