Notes: This is the best way to get a really nice and smooth sorbet consistency that can be easily scooped even if it was frozen for a bit longer. If you would like to make a smaller quantity that is not suitable for a blender or a food processor, you can skip the first freezing part, and just puree the fresh fruit flesh with a stick mixer. Then freeze it for about three hours, and your sorbet is ready! It will still have a great consistency; it will only not be suitable for sitting in the freezer for too long, because with time it will turn too icy and hard to scoop out (this is fixed by simply defrosting it in the fridge for 20-30 minutes prior to serving). Inspired by SunberryJam.com

1 + ½ cup paw-paw fruit flesh

1 + ½ cup paw-paw fruit flesh

Cut the paw-paw fruits in halves, remove the seeds and separate the flesh from the skins.

Freeze the fruit flesh for about three hours.

Put the frozen fruit into a high-speed blender or a food processor and process until smooth (not for too long to avoid heating it up).

Put the sorbet into a container and leave it in the freezer for an additional hour to get the best consistency.

Serve alone, or with some fruits, maple syrup or coconut cream.