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Pawpaw sorbet with honeydew
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 1/2 (about 800g) pawpaw, deseeded, peeled, chopped
  • 170g (3/4 cup) caster sugar
  • 250ml (1 cup) water
  • 60ml (1/4 cup) fresh lemon juice
  • 1 egg white
  • 1/2 honeydew melon, cut into 12 wedges, to serve
Instructions:
  • Chill a shallow metal container in the freezer while making the sorbet.
  • Puree the pawpaw in a food processor until smooth, then strain it through a sieve, pressing with a spoon to remove any lumps.
  • In a medium saucepan, gently heat the sugar and water until the sugar dissolves. Take the pan off the heat and let it cool for 5 minutes. Add the pureed pawpaw and lemon juice, and stir to combine.
  • Pour the mixture through a strainer into the chilled container. Seal with foil and freeze for 4 hours or until nearly firm.
  • Use a large metal spoon to roughly break up the frozen sorbet, then transfer it quickly to a food processor. Add the egg white and process briefly until the sorbet becomes smooth and soft.
  • Place the sorbet back in the metal container, cover with foil, and freeze for 4-6 hours or overnight until firm. Allow it to sit at room temperature for 5 minutes before serving to soften slightly. Serve scoops of sorbet alongside 2 wedges of honeydew melon.

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