Papaya is one of my favorite things to eat this time of year, so figuring out a papaya sorbet recipe that worked was very exciting. It admittedly took me a few tries. One version that involved banana came out tasting quite strange, while another one just tasted like plain ice. Then I had a revelation about the fact that papaya always pairs amazingly well with lime – both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins – desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup, an amazing new discovery (thank you Laura for the tip). In the absence of this sorbet, we’ve been having fresh papaya slices with all the same add-ins, as an easy summer dessert.
Since our book manuscript is due this coming Thursday, we’ve had our heads down and haven’t had the time to read any interesting articles for our Sunday link list. Instead, we thought it would be fun to compile a list of old and new cookbooks that have been inspiring us and helping us get through these final stages of the manuscript, whether with their recipes, visually or both. Read on for the list and have a relaxing Sunday!
Bowl by Lukas Volger
Gjelina by Travis Lett
Hartwood by Eric Werner
Nopi by Yotam Ottolenghi
Ayurveda: The Science of Self Healing by Vasant Lad
Dandelion and Quince by Michelle McKenzie (got a sneak peak from my publisher and it’s a beauty)
It’s All Easy by Gwyneth Paltrow
At Home in the Whole Food Kitchen by Amy Chaplin
Hot to Cook a Wolf by MFK Fisher
Sweeter Off the Vine by Yossi Arefi
- 1 medium papaya - peeled, seeded and roughly chopped
- ½ cup freshly squeezed lime juice - from about 3 limes
- ⅓ cup maple syrup
- pinch sea salt
- cacao nibs - to taste
- desiccated coconut - to taste
- pure date syrup - to taste
- Combine all the ingredients, with the exception of cacao nibs, coconut and date syrup, in a blender and blend until smooth. Chill the mixture well in the refrigerator, preferably overnight.
- Churn in an ice-cream maker for 20 minutes or according to the manufacturer's instructions. Spoon into a container and freeze for at least 2 hours before serving. Top with cacao nibs, desiccated coconut and pure date syrup.