Directions

1. Blend dragon fruit, simple syrup, creme de Violette and 1 Tablespoon fresh lemon juice in a large food processor.

2. Blend until homogenous and any chunks are gone. Taste and adjust acidity or violet flavor for preference.

3. Place into an ice cream machine and churn until sorbet is frozen to desired consistency, but do not let freeze until completely hard and seized.

4. Remove from machine and place into a container and allow to freeze until completely set.

5. To serve, place one scoop in a dish and top with 1 tsp toasted coconut for garnish if desired. 

    

   Tip: Could also top with tropical fruit if desired.