Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Simple syrup. Boil the sugar and water together for 1 min, then cool completely.
- 2
Purée. Halve the papayas, scoop out the black seeds, spoon the flesh from the skin and blend it until smooth.
- 3
Flavour. Blend in the cold syrup, the lime juice and salt. Papaya is mild, so taste and add more lime if it seems flat.
- 4
Churn and freeze. Chill for 2 h, churn for 20-25 min, then freeze for 2 h. Serve with lime wedges.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.08 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 236 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.2 g per serving
48.4 % of the 50 g daily maximum · 96.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 157 kcal |
| Protein | 0.7 g |
| Carbohydrate | 40.4 g |
| of which sugars | 35.2 g |
| of which free sugars | 24.2 g |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Fibre | 2.4 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
