Papaya-Lime Sorbet

I must admit, I am not much of a baked goods person. I can easily pass up a slice of cake or a cookie. Although, I do have a harder time if it’s, let’s say, chocolate cake. But after a good meal, I really crave something lighter.

Take sorbet for instance, it has all the necessities of a perfect dessert in my book—sweet, fruity and light. And I’ve decided that I can make sorbet with just about any fruit. But it just so happens today that papaya is in season. So papaya it is.

Papaya-Lime Sorbet

serves 6

1 large papaya

the juice of 5 limes

5 T agave nectar

Peel papaya and cut in half lengthwise. Scoop out inside seeds and discard. Cube papaya and measure out 7 cups. Combine papaya, lime juice and agave nectar in a food processor. Blend until well combined, about 3 minutes. Pour mixture into a 9" square baking dish or large glass bowl. Freeze 4-6 hours (or overnight). Scoop sorbet back into the food processor and blend again (If the sorbet is "over-frozen", defrost on counter for 30 minutes). Refreeze 4-6 hours. To serve, scoop with a melon baller, drizzle with a bit of agave nectar and top with lime zest.