Preparation / Directions:
Cut papayas in half lengthwise and remove black seeds with a small spoon. Scoop out the flesh. Puree the papaya with the lime juice in a food processor or blender until smooth, 1 or 2 minutes.
In a medium noncorrodible saucepan, combine the sugar with 1 cup of water. Bring to a boil over moderate heat, stirring to dissolve the sugar. Reduce the heat and simmer about 5 minutes. Add the papaya puree, reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and let cool to room temperature.
Pour the mixture into the chilled canister of an ice cream maker and freeze according to manufactures directions, until partially frozen.
Beat the egg whites until stiff. Once the sherbet is partially frozen, add the beaten egg whites. Complete the freezing process. Place the sherbet in the freezer and serve when ready.
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