Dragon Fruit Mango Sorbet With Boba
This vibrantly coloured Dragon Fruit Mango Sorbet with Boba is perfect for any bubble tea fan! Packed with real fruit it's lower in sugar than regular sorbet and contains more nutrients too making it the perfect guilt-free dessert.
Ingredients
For the sorbet
- 7.05oz (1 medium large) dragon fruit flesh, cubed
- 5.8oz (1 medium large) mango flesh, cubed or mango purée
- 1fl. oz apple juice
- 1fl. oz coconut water
- 1 lime, juice only
- 3 tbsp boba (for mix in)
For the boba
- 2fl. oz blackstrap molasses
- 2fl. oz caster sugar or light agave
- 4fl. oz water
- 5oz boba
- Medium saucepan
Instructions
Step 1
Combine all ingredients for the sorbet into a bullet-style blender, except for the boba, and blend until smooth.
Step 2
Pour mixture into the ice cream tub. Secure with the lid and freeze for 24 hours.
Step 3
Whilst the sorbet is freezing you can prepare the syrup for the boba. Add all of the sryup ingredients to a medium sized saucepan and place over a low-medium heat. Allow to come to a simmer and stir every couple of minutes. The syrup should be done when the sugar is dissolved and the syrup has thickened ever so slightly. Transfer to a sterilised jar or airtight container and leave to cool completely. This can be sped up by placing in an ice bath.
Step 4
Cook boba as per the instructions then place into an ice bath until completely cooled. Strain and add to the cooled syrup.
Step 5
Once sorbet is frozen, remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Once the programme has finished, remove from the tub and using a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add 3 tbsp of prepared boba to the hole, then re-assemble and process by selecting MIX-IN. Serve immediately with extra boba and desired toppings such as fresh exotic fruits and meringues.