The notion of eating locally and seasonally isn’t for everyone. Take Stephen Colbert , urging us (albeit with tongue fused solidly to inner cheek), to “thirst locally, drink globally.”
Warning: The wonderland of the recipe I’m about to give you lies just a degree or two from that kind of global eating territory. If it weren’t for fossil fuels and petroleum products, I must admit, I would not have been able to experience the majesty of this frozen delight. So for one moment, I’ve got to appreciate the planes, trains, and plastic bag-happy Bestways of the world.*
Without further chatter, let me give you this recipe. I urge you to try it, and dare you to resist seconds. Even poured over the head of a male model, I doubt it could get any better.
A global sorbet
1 ripe medium papaya (about 5 cups fruit), peeled and cut or scooped into small pieces and frozen
1 Tbs. lime juice
1/4 cup sugar (Or to taste. For really ripe papaya, you may not need any.)
1 1/2 cups coconut milk, chilled (you can substitute water for some of the milk.)
3/4 cup ice cubes
Place all ingredients in a powerful food processor or blender. Process mercilessly, with no thought for the resources this will squander, for as long as it takes to become pureed and become ice cream consistency. Leave some papaya chunks if desired. Taste and add more sugar or lime juice if necessary (if squeezing the juice from a fresh lime, avoid composting the peel, as this might ruin the effect). For best results, eat near a melting iceberg, preferably in a stretch Hummer with a spoon in one hand and an industrial hair dryer in the other.
*Seriously! Last time, I was too shy to refuse a bag for my one item. But next time, I swear I’ll say it. If you frequent the Bestway on Mt. Pleasant Street, listen for the gringa attempting to tell her cashier “no necesito una bolsa.”