Papaya and pineapple sorbet

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Ingredients

400 g ripe papaya, peeled and cut into blocks
Juice of two limes
100 g caster sugar
1 cup water
1 pineapple, sliced thinly

Cooking Instructions

Place the papaya pieces and lime juice in a blender and pulse until puréed. Set aside. In a saucepan, combine the caster sugar and 1 cup of water and bring to a gentle boil.
Cook for 15 minutes, or until syrupy. Fold the syrup into the puréed fruit, then pour the mixture into a freezer container and freeze until nearly set. Remove from the freezer and beat, then return to set fully.
Alternatively, churn in an icecream maker according to the manufacturer’s instructions. Slice into thick slabs and serve with wafer-thin pineapple slices.

Per serving: 209.3 kJ, 0.5 g protein, 0.3 g fat, 12.6 g carbs