Papaya juice (or “paw paw” juice as we often call it in Jamaica) is not only super delicious but also incredibly healthy for you! After we blend the papaya, we usually add brown sugar and freshly squeezed lime to taste. You might even find recipes that add condensed milk (instead of brown sugar) or freshly juiced ginger and other tropical fruits like pineapple or guava.
While there are several ways to get creative with papaya juice, in this recipe, we will transform freshly blended papaya juice into a more sophisticated beverage by adding just one ingredient (yep, I said it – just one ingredient!). So, let’s gather our ingredients and prepare to make a beverage that will transport you from the shores of Jamaica to the hills of the Asti province in just one sip!
Prep time: 30 – 45 minutes (does not include time for ginger ice cubes to set)
Serving size: Four 8-ounce glasses
1 large papaya (peeled and cubed) – you’ll need approximately 5 cups for this recipe
2 1/2 cups of water
2 – 3 ginger ice cubes*
2 whole limes
6 – 8 tablespoons of brown sugar
Bartenura Moscato – add to your liking (we added 4 oz of moscato to an 8 oz glass of papaya juice)
Slices/wedges of lime for garnish
1. Wash, deseed, peel and cube your papaya (Quick tip: easiest way to deseed is with the peel on; cut the papaya vertically down the middle; and then clean the seeds from both sides)
2. Add your peeled and cubed papaya, water, and ginger ice cubes to a blender. Blend until smooth
2. Add the juice from the two limes and brown sugar to the blend in step 1 and continue to blend (or mix by hand if you prefer). In case you’re wondering, I used a lime squeezer, but this picture definitely looked better.
3. Chill to your liking
4. Once you are ready to serve the drink, add the Moscato D’Asti and garnish the rim of your glass with a slice (or wedge) of lime
Note: You may decide to add more or less of the blended ginger, lime, and sugar to taste, but one thing is for sure, you will enjoy it!
*To make the ginger ice cubes: cut your washed and peeled ginger into small pieces (makes it easier to blend up). Add water so that your ratio of ginger to water is 2:1. You can always gradually add more water so the consistency is smooth, but be careful not to add too much water – you want to retain the peppery and slightly sweet flavor of your ginger. Place some of the freshly blended ginger in ice cube trays overnight (or until the mixture sets); store the remainder in the fridge. If you prefer, you can use the blended ginger in its liquid form instead of the ice cubes, but the ice cubes guarantee a chilled drink immediately upon preparation.