| Papaya and Lime Sorbet |
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| Written by Antony Worral Thompson, Azmina Govindji and Jane Suthering | |
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The nicest texture is achieved with an ice-cream maker. If you haven't got one, freeze the mixture in a rigid plastic container then soften slightly and beat with a hand-held electric whisk or pulse in a food processor until smooth. Freeze until required. Serves 4 Per serving: 49 kcals; 0.2g fat; 0g saturated fat;12g carbohydrate; 0.01g Sodium 2 papayas juice of 1 lime 100ml diet tonic water 1/2 tsp angostura bitters (optional) Halve the papayas and remove the seeds. Peel the fruit, roughly chop them and place in a liquidiser goblet or food processor along with the lime juice. Purée until smooth. Stir in the tonic water and bitters, if using, and transfer to an ice-cream maker. Churn until frozen. Serve at once or freeze until required. |
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