Dragon Fruit Sorbet — vibrant pink dragon-fruit sorbet
Dragon-fruit sorbet uses the vivid magenta flesh of red dragon fruit (pitaya) for a striking pink sorbet. The flavour is mild — gently sweet, faintly floral — but the colour is electric.
i. Origin & history
Pitaya (red-fleshed dragon fruit) is native to Mexico and Central America. The fruit has become globally fashionable in the 2010s for its dramatic colour, which translates into striking smoothies, juices, and sorbets.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 400 g red dragon fruit flesh, scooped
- 100 g sugar
- 150 ml water
- Juice of 1 lime
- Pinch salt
iii. Method
- Purée dragon fruit with sugar, water and salt.
- Strain through fine sieve to remove the small black seeds.
- Stir in lime juice. Chill 2 hours.
- Churn until thick. Freeze 3 hours.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
White dragon fruit sorbet is paler and less striking. Pitaya-coconut sorbet blends in coconut. Dragon-fruit-passion sorbet adds passion fruit.
vi. Common questions
What is dragon fruit sorbet?
Dragon Fruit Sorbet is vibrant pink dragon-fruit sorbet, from north american cuisine. The flavour is mild — gently sweet, faintly floral — but the colour is electric
Where is dragon fruit sorbet from?
Dragon Fruit Sorbet is from the north american dessert tradition; the recipe and history are detailed above.
How long does dragon fruit sorbet keep?
See the storage note in the Quick facts panel: 2 weeks frozen.