Cool and subtly tropical, this vibrant sorbet is sure to refresh.
Show Less
Ingredients
- 1 quart fresh strawberries, hulled and quartered
- 2 smoothie packets (100g) frozen dragon fruit, thawed
- ¾ cup simple syrup*
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh lime zest
- Large pinch salt
*To make simple syrup, put equal parts water and sugar into a saucepan and bring to a boil, stirring occasionally until the sugar is dissolved. Chill before using. Store simple syrup in an airtight container in the refrigerator for up to a month.
Preparation
- Put the strawberries into a blender and purée until smooth.
- Add the dragon fruit, simple syrup, lime zest and juice, and salt, and blend on Low until smooth.
- Transfer the sorbet base to an airtight container. Refrigerate until well chilled, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the sorbet base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened and scoopable, 15 to 20 minutes.
- For a firmer consistency, transfer the sorbet to an airtight container and place in the freezer. Remove from the freezer about 15 minutes before serving.