Sorbet · Tropical · Nº 62
Dragon Fruit
Sorbetto al pitaya
Red-fleshed dragon fruit keeps its vivid magenta straight through churning, with a faint floral scent and tiny poppy-like seeds. Gentle handling is the whole recipe; the seeds stay whole and the texture reads clean.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Halve the dragon fruit and scoop out the flesh. Slice it, then press it through a coarse sieve into a puree without crushing the seeds. Stir in the honey and lemon juice and refrigerate.
Whisk the B ingredients together. Heat the water to 113 °F (45 °C), rain in the powders while stirring, and heat to 185 °F (85 °C). Stir 30 seconds off the heat, use an immersion blender to dissolve any remaining powder lumps, then cool it fast over an ice bath to 39 °F (4 °C).
Stir the fruit mixture into the cold syrup by hand with a whisk; do not use a mechanical blender, because crushed seeds can taste bitter.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
If the mixture has settled during refrigeration, stir it gently with a hand whisk only until uniform.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
