Lime & Dragonfruit Sorbet

This is more than food, its hope. Hope that the pain of the last couple of years is subsiding, that life will not return, but go on, in a new, more positive direction.

My unsurpassed joys in life are my senses. Every day I am so grateful that I am blessed with fully functioning senses. The ability to see, smell, hear and taste should never be taken for granted. So, when lockdown occurred, one of the biggest chasms in my joy was not being able to use my senses as much.

Walking through foreign markets, taking in the cacophony of sounds, smells and sights, absorbing them as if porous to their very essence. That is happiness to me.

Being unable to travel or in fact visit open air markets changed my cooking style. Long gone were the days of picking up foreign fruits and vegetables, benign to their glory, only to open a Pandoras Box of sensory overload, sheer bliss. So, when I managed to visit a Market yesterday, I was in seventh Heaven.

Dragonfruit, loquats, mountain peaches were all stacked high in their plump glory, somethings that my trusty vegetable box has been unable to deliver.

Seeing these for me is seeing hope. That this too shall pass.


2-3 tbsp Pink Pitaya (Dragonfruit Powder)

350g Caster Sugar

600ml Water

Pared Zest & Juice of 4 Limes

190ml Dry White Wine

Fresh Lime & Dragonfruit to serve


1. Dissolve the sugar, water and dragonfruit powder in a pan over a medium heat. Bring to a boil and add the pared lime zest. Remove from the heat.

2. Cool completely then strain into a jug. Add the lime juice and white wine and pop into the fridge to chill for 2 hours.

3. Churn in an ice cream maker according to the manufacturer’s instructions.

4. If you don’t have an ice cream maker, freeze until almost solid, cut into cubes and whizz in a high-speed blender until smooth. Return to the freezer.

5. Stand at room temperature for 15 minutes before serving with extra lime & dragonfruit.