2 dragon fruits
3/4 c. cold water
1 tbsp. lemon juice
2 tbsp sugar
Cut the dragon fruit in half. Scoop out the flesh with a spoon. Reserve the halves for serving,if desired. Freeze the halves until you are ready to fill them.
Place the pulp of the dragon fruit in your food processor along with the water,lemon juice and sugar. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Spoon the sorbet into the frozen halves,or freeze the sorbet until ready to serve.
Makes about 2 cups of sorbet.
2” piece of fresh ginger,peeled and sliced into ¼” rounds
2 dragon fruit
seeds of ½ pomegranates
1 black plum,cut into pieces
1 kiwifruit,peeled and cut into pieces
¼ lb. longan fruit,peeled,seeded,and cut into pieces
gorgonzola dolce,approximately ¼ lb.
¾ c. sugar,
1 ½ c. water
Dash of salt
Place ginger into saucepan with sugar,water and salt and bring it to a boil. Let reduce to 1/4 volume,to a thick,syrupy consistency.
Prepare the dragon fruit. Slice in half. Use melon baller to scoop out flesh. Reserve skins for serving containers.
In another bowl,combine kiwifruit,longan,and pomegranate seeds. Add crumbled Gorgonzola,and gently toss.
Fill the dragon fuit body with fruit and cheese.
Drizzle ginger glaze over everything.
Trim with kiwifruit,pomegranate seeds,and extra plum wedges.
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