Strawberry Dragonfruit Sorbet

Have you ever wanted to try something really bad but never got around to it or had the means to do so? Well, in this case, that's what happened to me two fold. I have been dying to try dragonfruit and I also have always wanted to make my own ice cream or sorbet. So when our grocery store had a few dragonfruit in stock, I snagged it up quick! I googled ways to eat dragonfruit and found this yummy recipe for dragonfruit sorbet and had to try it. 
As always, I had to mix the recipe up a bit to try something new. I love adding my own little flair to things. I read that dragonfruit goes really well with any berry, and that dragonfruit is like kiwi's sweeter cousin. What goes great with kiwi? Strawberries! We had a clamshell of strawberries that had been frozen in our fridge for some reason and I had to use them up that day. Perfect. That combination of fruit is not too sweet, light and just the right amount of tart. It was a match made in sorbet heaven.

Strawberry Dragonfruit Sorbet
Adapted from Sugarlaw's Dragonfruit Sorbet recipe
1 dragonfruit 8-12 fresh strawberries 3/4 cup cold water 2 tbsp sugar, brown or white 1 tbsp lemon juice 1 tsp lime juice (optional)
♥ Cut your dragonfruit in half and scoop out the flesh with a spoon or melon baller. Freeze the shells if you want to keep them for bowls later. Rinse and hull strawberries and then slice them.  ♥ Place dragonfruit and berries in a food processor, or in my case a blender, along with the rest of the ingredients and pulse until nice and smooth. Taste and add more sugar or lemon/lime juice to taste, is desired. ♥ If you have an ice cream maker, add mixture and churn until frozen. If not, you can put the mixture into a baking pan (I used a casserole dish), and place in the freezer. Stir after two hours until it runs smooth again, and freeze again. Repeat process in another two hours and then leave overnight to freeze fully.  ♥ Sorbet should scoop out nicely with an ice cream scoop or melon baller into dragonfruit shells for a pretty desert. Keep frozen. Makes about 4 cups. 
Happy Monday! xo