Serving 4-6, You’ll need…
400g caster sugar
juice of 2 lemons
4 dragon fruit
Halve the dragon fruit, scoop their vibrant pink flesh into a blender and blitz into a smooth, runny pulp. Pass this through a sieve to remove the larger of the cracked black pips.
Now put the sugar in a saucepan and cover with the water and lemon juice, dissolve over a gentle heat until clear. Pour the sugar syrup into the dragon fruit pulp and stir to combine.
Pour into a container and put in the freezer. Once the mixture has mostly frozen, take it out and blitz it down in your blender, before returning it back to the freezer. Do this 3-4 times during the freezing process to break down the ice crystals, resulting in a smoother sorbet.