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White dragon fruit sorbet

Alana Lowes
Friday, February 17, 2012
White dragon fruit sorbet
White dragon fruit sorbet
White dragon fruit sorbet
To make rosewater sugar syrup, combine two cups of water, one cup of sugar and five tbsp of rosewater in a small saucepan and place over a medium heat. Bring to a simmer and cook until the liquid is reduced by 1/3 and is a syrup consistency. Store any remaining syrup in the fridge and add to cocktails for a perfumed hit of flavour.
Alana Lowes
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When I travel overseas I feel like I open a live, fully interactive food encyclopaedia! I love to learn, taste and be inspired by the vibrant flavours and colours of local cuisine... it really is food for the brain.

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A recent trip to Vietnam has got me fixated over the exotic tropical dragon fruit and I just couldn’t wait to get back into my kitchen and start experimenting with this most glamorous refreshing fruit.

With its vibrant fuchsia skin and luminescent white seed speckled flesh, dragon fruit is as alluring as it is daunting to cook with. Fear not, I have created a mouth-watering sorbet for you to try and refresh your tastebuds during this stifling summer heat.

If you can’t find dragon fruit in your local supermarket, take a little trip to a Vietnamese fruit and veg market. Victoria St in Melbourne, Cabramatta in Sydney and Fortitude Valley or Sunnybank in Brisbane will be overflowing with in-season dragon fruit.

Hungry for more recipes – the art of making fresh Vietnamese rice paper rolls can be found on my website

Makes: 1 litre
Prep Time: 15-20 mins
Chill Time: 30 mins (ice-cream machine) or overnight in freezer

Ingredients

3 white dragon fruit
1 1/2 cups rosewater sugar syrup*

Method

Halve the dragon fruit lengthways and gently scoop out the flesh into a blender. Reserve the bright pink skins for serving (place in the fridge to retain shape and firmness).

Add the rosewater sugar syrup to the dragon fruit flesh in the blender and blitz until fully combined into a fine puree consistency.

Pour into the bowl of your ice-cream machine and freeze as per machine instructions. If you are freezing by hand, place in the freezer and whisk every 45 mins for 3-4 hours and freeze until the desired firmness.

To serve, scoop the sorbet into the dragon fruit skins.

Enjoy!

Tip: To make rosewater sugar syrup, combine two cups of water, one cup of sugar and five tbsp of rosewater in a small saucepan and place over a medium heat. Bring to a simmer and cook until the liquid is reduced by 1/3 and is a syrup consistency. Store any remaining syrup in the fridge and add to cocktails for a perfumed hit of flavour.

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