Pawpaw Sorbet

This recipe is the sixth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, the fourth  Portobello steak with acorn squash and greens and the fifth mango, avocado and cucumber salad.

One of the most refreshing fruits there are. More so than watermelon or even pineapple. Pawpaws - or papaya - depending on how accurate you want to be or where you grew up - have a subtle sweetness that can be manipulated into delicious desserts. They are also known for their beneficial properties to the skin, but I simply knew them as a tropical fruit that happened to grow in our garden for a time.

One of the most refreshing fruits there are. More so than watermelon or even pineapple. Pawpaws - or papaya - depending on how accurate you want to be or where you grew up - have a subtle sweetness that can be manipulated into delicious desserts. They are also known for their beneficial properties to the skin, but I simply knew them as a tropical fruit that happened to grow in our garden for a time. This sorbet is light and a perfect finish to a series of savoury plates, especially for those who do not want to indulge in something overly decadent.

The simplicity speaks to the approach I find to dominate the Zimbabwean kitchen, which is the simplest preparation possible, bordering on blandness. However, if done right and with fresh ingredients, can help you to appreciate and focus on the taste of the main ingredient - in this case, the pawpaw.

Both natural sweeteners enhance the sugar in the fruit, but I used both since they lower on the intensity scale. The berry flavour adds another dimension other than the pawpaw to give the sorbet a bit of an edge. 

Ingredients

1 pawpaw/papaya

2 tablespoons honey

1/4 cup berry syrup

1 teaspoon lemon juice

4 tablespoons water

Instructions

Slice the pawpaw in half, then remove the seeds and fibers. Keep one or both of the skins for serving purposes.

Roughly chop the pawpaw, place the pieces in a zip lock bag, then freeze

In a food processor or blender, blend the pawpaw pieces, adding the water a little at a time. As the sorbet smoothens, add the honey, lemon juice, and berry maple syrup. You can adjust the quantities to get the level of sweetness and texture you desire.

Scoop the mixture into a loaf tin, and freeze for at least 4 hours or overnight. Serve immediately.