Papaya Orange Sorbet

1. 1

   Dissolve dry gelatin mix and sugar in boiling water; stir until completely dissolved.

2. 2

   Set aside.

3. 3

   Place papaya and evaporated milk in blender; cover.

4. 4

   Blend on high speed until smooth.

5. 5

   Pour in gelatin mixture; cover.

6. 6

   Blend until smooth.

7. 7

   Pour mixture into 9-inch square pan or resealable container; cover.

8. 8

   Freeze 6 hours or overnight until firm.

9. 9

   Top each sorbet scoop with 1 Tbsp.

10. 10

    whipped topping and a little orange zest.

11. 11

    Store any leftover sorbet in freezer.

No additional tips available.