The melt-in-your-mouth texture of a sorbet is all the more delicious when you’ve made it from fresh home-grown fruit. Pretty enough for a dinner party and good enough for every day, this dragonfruit and finger lime sorbet makes a great guilt-free snack. Quick and easy to whip up after school, it’s a nice summer treat for children that doesn’t load them up on sugar and calories.
If you don’t have or have access to finger limes, never fear- you can use a lime or a lemon instead. All you need do is juice it and add the juice into the food processor with the other ingredients. Sorbet does melt quickly, so serve it right before eating. This recipe makes one litre, so you may need to freeze leftovers. If so, choose a lidded freezer-safe container and freeze immediately. When you take it out of the freezer, allow it to thaw for 3-4 minutes before serving.
Here’s How to Make It
First, chop and freeze your fruit. In order to achieve the creamy, icy consistency that is ‘just right’ for a sorbet, the fruit needs to be frozen solid. Freeze the fruit for at least 4 hours, or overnight.
Next, prepare your finger limes. I find that cutting them in half and squeezing the pulp out is quicker than cutting them lengthways and scraping the pulp out. If you’re using a regular lime or lemon instead, cut it in half and juice it now.
Put all the ingredients together into a food processor and blend until smooth. Do a taste test: you may like to add a little more citrus or maple syrup to suit your own tastes. If you don’t like or don’t have maple syrup on hand, you can substitute caster sugar or sugar syrup.
Dragonfruit & Finger Lime Sorbet
- 1 food processor
- 3 bananas
- 2 large dragonfruit
- 20 finger limes
- 1/2 cup coconut milk
- 3 tbsp maple syrup
- Peel and slice the bananas and dragonfruit. Freeze the fruit until it is frozen solid- this will take at least 4 hours.
- Pulp all the finger limes, de-seeding as you go.
- Place all ingredients in a food processor and blend until smooth.
- Serve or freeze immediately.