This delicate sorbet shows off tropical papaya to its full advantage.
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.