Just a quick post today. Three of my nieces and nephews are in town for a visit and we’ve got lots of activities to check off the list. Today, we’re off to the Santa Cruz Boardwalk for some attractions and even some beach time. My days are short when I have my sisters’ children around, partly because my time management skills seem to be lacking in that department, but more importantly because I want to squeeze in as much quality time with them as possible.
I embarked on another sorbet experiment before their arrival yesterday. With an upcoming trip t0 Hawaii on my mind, I decided to use papaya for my next round with the ice cream maker. Papayas are everywhere on the islands and breakfast spreads are always decorated with beautiful papaya wedges, along with pineapples and mangoes. I’ve only ever eaten them this way, fresh, but I had hopes that the papaya would retain its appeal in frozen form.
What possessed me to add carrots to the mix I’m not quite certain. I always have a half-gallon jug of Odwalla carrot juice in the refrigerator for my husband. Normally, the juice doesn’t last more than a couple of hours with him–he drinks it like water–but this time there was enough to spare for me and my experiment.
The flavors of the papaya and carrot juice are complementary, actually. Carrot juice is naturally very sweet with a surprisingly refreshing quality when consumed very cold. Combined with the papaya, it added a touch of sweetness without overpowering the tropical flavor I was after. That said, I will admit that while I couldn’t taste the carrot in the sorbet, my nieces seem to have sensed something different. Might their vegetable antennae be stronger than I thought? Or could it be because they’re bigger fans of mangoes than papayas? No matter. Their less-than-enthusiastic reaction means more for me. Hmph.
Update 6/26/2011: Several members of my family had a taste of this sorbet today. It’s unanimous–the carrot flavor is more pronounced than I thought. If you love carrot juice this is great but if you would prefer the papaya flavor to dominate, reduce the amount of carrot juice in the recipe or omit it altogether. Family–they’re so picky.
* makes about 4 cups sorbet
- 3 1/2 cups puréed papaya (4-5 Hawaiian papayas)
- 1 cup carrot juice
- 1/4 – 1/2 cup sugar, depending on sweetness of the papayas
- 1 tablespoon fresh lime juice
- Combine the sugar and carrot juice in a small saucepan and heat until the sugar is dissolved.
- Add the puréed papaya and lime juice to the mixture.
- Pass through a sieve to remove any remaining solids and chill for a few hours.
- Process in ice cream maker according to manufacturer’s instructions.