1 papaya, about 2 1/2 cups cubed
juice of 1 lime, about 1/4 cup
sugar syrup (1/2 cup each sugar and water)
Combine the vegan sugar and water in a heavy saucepan. Bring to a boil over high heat and cook uncovered for 5 to 6 minutes, or until liquid has reduced to about 1/2 cup. Set aside to cool. While you're making the vegan sugar syrup, peel and seed the papaya. Place the chunks of fruit in the work bowl of a food processor. Juice the lime and toss the juice in with the papaya. Process until you have a completely smooth puree.
Stir in the vegan sugar syrup and pour the whole works into a 9-inch square metal dish. Freeze until firm, about 1 to 1 1/2 hours. When the fruit puree is frozen, remove it from the freezer. You should be able to lift it effortlessly out of the pan.
Break it into small chunks and put the chunks back into the food processor. Whizz it around for a while. The longer you whizz it, the more the texture of the sorbet will resemble ice cream. It can get really good! Devour immediately or scoop into an airtight dish (Tupperware works well) and freeze. You can store it for up to 1 month with no loss of flavor.
I have about a basillion recipes for sorbet, all using different fruits. The proportions remain the same; vary the lime juice according to what fruit you are using. Sometimes you may not need any at all! Try layering different flavors of sorbet in a champagne glass, rainbow style, and garnishing with fresh fruit, edible flowers, or a sprig of mint. I served this to my ice-cream-loving friends and they were wowed!