I’m always sad to see summers end because I’m a big fan of berries and mangoes. However, I’m falling in love with pumpkin and pomegranates pretty fast and I decided to just go ahead and try making some sorbet/ice cream with pomegranates. On an unrelated note, having never eaten dragon fruits before, we bought some at the supermarket. So I decided to incorporate those in my sorbet for the sake of texture and because I like the look of their small black seeds. Result: A delicious winter sorbet that is not too sweet, but feel free to change that according to your preferences!
- 3 large dragon fruits, cut into small slices and then frozen/refrigerated
- 3/4 cup pomegranate juice, freshly squeezed
- 3/4 cup Greek yogurt, or any whole yogurt (but not fat-free)
- 1/4 cup sugar (mine wasn’t particularly sweet, so feel free to add more)
- Pomegranate seeds, to garnish, optional
- Pomegranate syrup, optional
- Put all the cut and frozen dragon fruit pieces, the juice, the Greek yogurt, and sugar in a blender and mix. The mixture should have a consistency of a dip or a smoothie. If it is more of a liquid than a dip/smoothie, then put in additional Greek yogurt. Blend again.
- Take the blended mixture, pour into a bowl and put the bowl in the freezer. Stir every half an hour to ensure that crystals don’t get formed. Your sorbet is ready in a few hours!
- Garnish with pomegranate seeds or pomegranate syrup while serving!