This was a totally unplanned recipe, yet a very welcome one. Since Ry works at a produce terminal he is surrounded by tons (literally, tons) of fruit and veg every day and he occasionally comes across some more exotic specimens. Or at least exotic for Philly. And on this glorious day, I was lucky enough for some dragonfruits to be around. They were actually scooped up and given to him by a coworker (Hi Steve!) with the spot-on suggestion that I should make some sorbet. And, when I’m asked to make some dragonfruit sorbet, I don’t say no.
Also, note that you can adapt this sorbet recipe for any other fruit you want, strawberries, raspberries, cherries, peach pureé, mango, etc. Just pick something you like, and preferably something seasonal.
when I’m asked to make some dragonfruit sorbet, I don’t say no.
Dragonfruit Sorbet
a recipe for simple dragonfruit (pitaya) sorbet. So refreshing!
Servings: 4
Equipment
- Ice Cream Machine
Ingredients
The Sorbet
- 1/2 C sugar
- 1/3 C water
- 1 dragonfruit pitaya
- juice from 2 limes
- salt
To Garnish
- nasturtium flowers pansies, or another edible flower
Instructions
- Make sure to stash a container for your finished sorbet in the freezer so it’s pre-chilled and ready when you’re done churning.
- You first want to make your simple syrup. Combine the sugar and water in a small saucepan over medium heat just until it’s dissolved. Remove from the heat, place in a jar and let cool in the fridge.
- Scoop out the contents of your dragonfruit (pitaya) and blend until smooth. It should only take a few seconds. Then add your blended dragonfruit to another jar and add in the lime juice.
- Mix in your simple syrup and a pinch of salt. Keep in mind that this will taste slightly too sweet before it’s frozen.
- Thoroughly chill your sorbet mix for at least a few hours.
- Then when you are ready, add it to your ice cream machine and let it run for about 10-15 minutes following the machine’s instructions. When you’re finished churning, add it to a pre-chilled freezer ready container and leave to completely freeze for about 4 hours.
- I served mine in the frozen dragonfruit skins with some nasturtium flowers from our garden, cause they’re pretty, but you can use mint, pansies, or any other edible flower you want, though totally not necessary. Next, eat up!
One thought on Dragonfruit Sorbet
This sorbet looks delish. So refreshing on a warm summer day. Although I will never make it – too much work – I would definitely consume given the opportunity.