Try this Pitaya Sorbet recipe, or contribute your own.
Suggest a better descriptionIn a pot, put the cup of water and the sweetener. Bring just short of a boil mixing constantly to dissolve the sweetener into the water. Set aside when the sugar is completely dissolved and allow to cool fully.
2) While the water syrup is cooling, cut the fruit into halves. (If you wish to serve the sorbet in using the outer layer as a container, rub the inner surface and the cut edge with lemon juice to preserve the color and keep cool in the fridge. If frozen, they will tend to loose their brilliant color.)
3) Scrape out the flesh with a spoon and purée the flesh in a blender, food processor or other type of machine to turn the flesh into a smooth purée. (This helps cut down on the tendency of the Dragon Fruit to become gelatinous like Okra.)
4) Add the juice of the lemon to the purée both to preserve the color and to balance the natural sweetness of the fruit and heighten the flavor.
5) Stir the "syrup" into the puréed fruit and put into the sorbet or ice cream maker.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (0g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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