This recipe was influenced by eighteenth-century Philadelphians' affinity for the exotic fruits and spices that were arriving daily just blocks away from City Tavern at the city's port. Documents reveal that even though many tropical fruits, more commonly available in today's markets, were never shipped into Philadelphia, residents were familiar with them through either travel or European cookery books. This sorbet certainly would have pleased eighteenth-century Philadelphians, who had developed a fondness for many vibrantly flavored, imported ingredients.

Makes 1 quart

  1. 3/4 cup granulated sugar
  2. 1 cup orange juice
  3. 1/4 cup honey
  4. 1 tablespoon chopped fresh ginger
  5. 1 vanilla bean
  6. 2 cups mango puree, or substitute frozen mango, thawed and pureed
  7. 1 papaya
  8. 1/4 cup chopped Candied Ginger
  • In a medium-size saucepan, add the sugar, orange juice, honey, and fresh ginger; stir to combine. Wash down the sides of the pot with cool water and a pastry brush, making certain no granules of sugar remain.
  • Using a paring knife, slice the vanilla bean in half lengthwise, and scrape the seeds from the pod with the back of the knife. Add the vanilla seeds and pod to the pan, and bring the syrup to a boil.
  • Remove the pan from the heat, and strain over a large mixing bowl. Add the mango puree, and stir to combine. Transfer the sorbet base to a bowl, and chill in the refrigerator for at least 2 hours.
  • Remove the vanilla pod. Add the sorbet base to your ice cream machine, and churn according to your machine's instructions.
  • Meanwhile, peel the papaya with a vegetable peeler and slice it in half Cut it open lengthwise, and remove the seeds from the center with a spoon. Rinse the papaya in cold water. Finely chop the papaya using a chef's knife. You'll need about 1 cup of fresh fruit.
  • Once the sorbet has finished churning, add the chopped fresh papaya and Candied Ginger. Freeze according to your machine's instruc/li>

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