|
1) In a pot, put the cup of water and the sweetener. Bring just short of a boil mixing constantly to dissolve the sweetener into the water. Set aside when the sugar is completely dissolved and allow to cool fully.
2) While the water syrup is cooling, cut the fruit into halves. (If you wish to serve the sorbet in using the outer layer as a container, rub the inner surface and the cut edge with lemon juice to preserve the color and keep cool in the fridge. If frozen, they will tend to loose their brilliant color.)
3) Scrape out the flesh with a spoon and purée the flesh in a blender, food processor or other type of machine to turn the flesh into a smooth purée. (This helps cut down on the tendency of the Dragon Fruit to become gelatinous like Okra.)
4) Add the juice of the lemon to the purée both to preserve the color and to balance the natural sweetness of the fruit and heighten the flavor.
7) Stir the "syrup" into the puréed fruit and put into the sorbet or ice cream maker.
Note: This is a fruit with such a delicate flavor, you may want to try a few adjustments to this recipe to determine your favorite result. The fruit is sweet so you may want to leave out the sugar all together. You may also choose to leave out the water if you leave out the sugar. But if you add sweetening you will need to dissolve it in boiling water to render it so it will blend with the puréed fruit. You may also experiment by adding some other fruit juice or even some Kiwi. The possibilities are endless but this will make a novel dessert or after main course palate cleanser served in small glasses. Depending on your taste, you can also freeze some Tequila and pour a drop over the sorbet. The Tequila becomes a syrup when the bottle is frozen.
|
