Preparation:
Combine sugar and water in a heavy medium saucepan. Bring to a boil, stirring well; boil for 5 to 6 minutes, or until liquid has reduced to 1/3 cup. Set aside.
Peel and seed the papayas, cutting them in wedges as you would cantaloupe. Place in the container of a blender or food processor, then add sugar syrup and lime juice. Puree, then pour into ice cube trays or a 9"x9" square pan and freeze until firm.
When papaya mixture is firm, remove it from pan. Place back in container of food processor; whizz well. The longer you process, the more the texture will resemble ice cream sherbet. Eat immediately, or pack into airtight containers and refreeze. Allow to stand on countertop to soften slightly before serving. |
