Papaya-Calamansi Sorbet Recipe

Arrange diced papaya in 1 layer on a parchment paper-lined baking sheet. Freeze overnight.

Combine 1/2 cup water and sugar in a saucepan over high heat. Bring to a boil, stirring continuously, until sugar is dissolved and mixture is syrupy, about 3 to 5 minutes. Let cool for 15 minutes.

Place frozen papaya in the bowl of a food processor. Add syrup, coconut milk, calamansi juice and zest, and salt. Process until smooth. Transfer to a freezer-friendly container and freeze until ready to serve.

Using a metal spoon, scrape papaya sorbet and transfer to dessert bowls. Garnish with calamansi slices, if desired. Serve immediately.