Papaya and Lime Sorbet with Lemon Basil....

Recently I picked up a few papaya's at the store. They were ridiculously cheap and I figured I could use them for something. It had to be today though, I think if they were left any longer they would start to go soft on me and I didn't want to take the smoothie route to use up these fleshy orange kings of the sun. There's only so much you can do with a papaya and why do anything at all. If it's ripe then simply eat it as is and enjoy the unique flavor it has. But that wouldn't make a very good blog post would it? I have seen lots of unusual ice cream posts lately but my ice cream maker is on a permanent hiatus, I cant find the paddle and I'm trying to justify buying another machine. If I can't make ice cream then the next best thing would be a simple sorbet. Inspiration came from  Raw Epicurean and I adapted the recipe by adding some lemon basil which came through on the flavor without being overly strong.

Today I was at the store again but this time it was strawberries at an insane price so watch this space....
Here's the recipe slightly adapted from Raw Epicurean:

2 Ripe papayas, peeled and seeds removed
1 Lime
2 Tbsp agave
1 tsp chopped lemon basil

Chop the papaya and place in the freezer until hard, put it into a food processor and break down into small pieces. I wanted it super fine so after this I transferred the papaya to a blender and added the juice and zest of the lime and the agave. Blend until pureed and store in a container in the freezer until frozen again. Scoop and serve.