Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Papaya | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups papaya nectar
- ¼ cup sugar
- 1 small papaya, about 8 oz., peeled, seeded and cut into pieces
- 2 Tbs. grated fresh ginger
- 2 Tbs. minced fresh mint
- =
Directions
1. Heat 1 cup papaya nectar with sugar over medium heat, stirring until sugar dissolves. Remove from heat, and cool.
2. Place remaining nectar and papaya pieces in blender, and process until smooth. Combine cooled nectar, papaya mixture, ginger and mint in bowl of ice cream maker, and freeze according to manufacturer’s directions. When almost firm, serve, or store in plastic freezer container until ready to use.