Papaya Sorbet with Lemon and Creme de Cassis

 

As the summer season comes to a close so does the desire to make ice cream, sorbet and bavarians. I am already getting into my fall mood. I am looking forward to making some gumbo in the next three weeks. I hope the weather agrees with me. Well back to the sorbet. I had an ice cream dessert at a Greek restaurant which featured Creme De Cassis. Every since that day I have been making various dishes with papaya that also featured this wonderful liquer.

I have made sorbets but it can be tricky sometimes depending on the thickness of the fruit pulp and the fruit’s water content. In addition, I don’t have the instrument to measure the sorbet’s sugar content. I plan to by it soon (Baume thermometer). Well even though I didn’t have the therometer the sorbet came out great. I know traditional sorbets don’t have corn syrup as one of the ingredients but I like the texture that the corn syrup allows to develop.

To make the sorbet, I mixed the sugar and water together to make a simple syrup. I pureed the papaya in a blender until very smooth and then I strained it. I added the cooled simple syrup, lemon juice, Creme De Cassis, pinch of salt. I stored it in a tupperware dish overnight and froze it in an ice cream maker the next day. I poured it from the ice cream make and placed it in the freezer. The corn syrup allows it to get cold, firm and frozen but it doesn’t have the crystals which is how I like it. I feels so smooth.

1.5 pounds papaya
10 oz water
1 1/4 cup sugar
2 tablespoon Creme De Cassis
3 tablespoon lemon juice
2 tablespoon corn syrup
1 pinch salt

 

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