A no-churn sorbet that takes 30 minutes of hands-on time and freezes overnight. The red cultivar gives the colour, the white softens the texture, the yellow lifts the sweetness.
You need
- Two red dragon fruits, one white, one yellow — all chilled
- The juice of two limes
- 50g caster sugar
- One tablespoon water
Method
- Halve the dragon fruits. Spoon the flesh from the skins. Blend with the lime juice until smooth.
- Dissolve the sugar in the water over a low heat. Cool, then stir into the dragon-fruit purée.
- Pour into a shallow tray. Freeze, stirring every 30 minutes for the first 2 hours to break up ice crystals.
- Leave overnight. Serve in small glasses with a sprig of mint.
