- On a work surface, cut the papaya crosswise into 3 equal pieces. Using a spoon, scrape out the seeds.
- Starting with the top and bottom pieces, scoop out the flesh to make bowls, leaving ½ inch (1 cm) of flesh along the skin. Cut a small piece off the rounded ends so the bowls sit upright. Drizzle with 1 tbsp (15 ml) of the lime juice. Cover with plastic wrap and refrigerate.
- Peel the centre section of the papaya. Cut 2 tbsp of the flesh into small dice. Set aside in a bowl and refrigerate. Coarsely chop the remaining flesh. Place on a baking sheet lined with parchment paper and freeze for 2 hours.
- In a food processor, purée 2 cups (500 ml) of the frozen papaya (keep the remaining pieces for another recipe) with the remaining lime juice and the sugar until smooth and silky. Use a spatula to scrape down the sides of the food processor as needed. Fill the papaya bowls with the sorbet. Garnish with the small dice of fresh papaya, dried papaya, poppy and chia seeds, and lemon balm leaves.