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Papaya and Lemon Sorbet

Course: Dessert
Cuisine: Vegan
Servings: 6 portions
Calories: 131kcal
Author: The Greedy Vegan
This papaya and lemon sorbet is a delicious dessert for hot summer days and the perfect dessert after heavy meals because it aids digestion.
Print Recipe


  • 1.25 kg papaya cleaned
  • 2 lemons juiced
  • 60 ml agave
  • 60 ml water


  • Clean your papayas by cutting them in half, removing the seeds and scooping the flesh off the peel.

  • Place the flesh of the papaya, the juice of the lemon, agave, and water into a blender and process until very smooth.

  • Pour the juice and agave syrup into an ice cream machine and process it.

  • Transfer into a freezer friendly dish and freeze for another 1-3 hours before serving if you want a scoopable sorbet.


Everything about the papaya fruit is, in fact, edible but you only need the flesh in this recipe. If you want to give the seeds a try, you can dehydrate them and use them as seasoning.
If You don't have an ice cream machine then you can also pour the fruit juice into a freezer friendly dish and place it as it is in the freezer. Set a timer and give it a good stir every 30 minutes until it is frozen.


Serving: 1portion | Calories: 131kcal | Carbohydrates: 33g | Protein: 1g | Sodium: 18mg | Potassium: 428mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1980IU | Vitamin C: 145.9mg | Calcium: 51mg | Iron: 0.7mg