Dragonfruit Recipe


I found this delicious Dragonfruit Sherbet recipe from our local Berkeleyside!

It’s been a very hot weekend (Record heat throughout Berkeley, San Francisco and Oakland? Yes!) so it’s what you want. Right now.

Incredibly addictive, this sherbet offers a celebration of refreshing and complementary flavor in every spoonful. The cool dragon fruit is faintly milky, citrusy and herbal with its gentle infusion of lemongrass. Meanwhile, the strawberry layer offers a hint of tartness and a welcome trace of classic berry sweetness.

Dragon Fruit Sherbet with Lemongrass and Strawberry

Makes about a quart

1 1/2 ounces (about 1 1/2 stalks, depending on size) fresh lemongrass
3/4 cup canned light coconut milk (not full-fat)
1 cup granulated sugar
1/4 teaspoon salt
8 ounces fresh ripe strawberries
2 tablespoons granulated sugar
3 tablespoons light, somewhat neutral liquor of your choice, at least 80 proof (think vodka, light rum or a clear fruit brandy)
2 1/4 to 2 1/2 pounds dragon fruit (about 3 medium dragon fruit)

As always, click through for the full instructions.


    
    
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