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Papaya and Tangerine Sorbet

Papaya and Tangerine Sorbet

Nutrition Facts
  • cal. (kcal) 102
Papaya and Tangerine Sorbet
  • Makes: 5 to 6 servings
  • Prep: 25 mins
  • Freeze: 8 hrs
  • Stand: 30 mins
  • Carb Grams Per Serving: 26


  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon finely shredded tangerine, orange, or blood orange peel
  • 1 cup (peeled) papaya, peach or mango chunks
  • 3/4 cup tangerine, orange, or blood orange juice


  1. Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer, uncovered, for 5 minutes. Cool to room temperature. Stir in finely shredded peel.
  2. Place papaya chunks in a blender container or food processor bowl; cover and blend or process until smooth. (If necessary add a little of the fruit juice to help mixture process.) Stir together papaya, fruit juice, and the cooled sugar syrup.
  3. Pour mixture into a small nonmetal freezer container; cover. Freeze at least 4 hours or until firm. Break the mixture into small chunks; transfer to a medium chilled bowl. Beat with an electric mixer until slushy. Return mixture to pan. Cover; freeze at least 4 hours more or overnight.
  4. To serve, let mixture stand at room temperature for 10 minutes. Scrape a large spoon or ice cream scoop across surface of frozen mixture.

Nutrition Information

Servings Per Recipe: 5
PER SERVING: 102 cal., 2 mg sodium, 26 g carb. (1 g fiber, 24 g sugars),