Cinque Doigt Marie’s Dragon Fruit Fizz

By • June 2, 2011 • 11 Comments

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Author Notes: Indochina, 1954. It’s HOT. So hot your clothes are sticking to you. The heat is merciless, so you go to Cinque Doigt Marie’s where a ceiling fan spreads the aromas of Gitanes and simmering pho out into the street. Everyone is smoking---it’s a French colonial hang out, for the time remaining. At a corner table a Soviet spy is onanistically fingering a plate of spring rolls. In another room Keith Richards is playing Russian roulette with a Viet Minh. But it’s really stinking, sweaty hot and you need something to cool you down. After your third French 75** you decide on Marie’s Fizz. It’s cold. It’s good. Keith Richards walks out alive---again.pierino

Serves 4-6

  • 1/2 cup coconut milk
  • 1 cup whole milk
  • ½ cup fresh mint leaves, chopped
  • ¾ cup granulated sugar
  • Fleur de sel vanille*, just about ¼ tsp
  • 1 cup heavy cream
  • 1 cup dragon fruit pulp---1 fruit should yield this amount
  • 1 tablespoon lime juice
  • Seltzer water
  1. In a medium sized sauce pan scald but don’t boil the milk
  2. Whisk in the mint leaves and allow to steep for 30 minutes. Strain into a bowl.
  3. Add the sugar, fleur de sel and dragon fruit pulp and using a hand mixer or immersion blender beat until smooth, continue by adding cream and finally lime juice. Despite its forbidding exterior dragon fruit is amazingly easy to work with.
  4. Refrigerate for at least 6 hours
  5. Start your ice cream machine (I use a 1 ½ quart capacity Cuisinart). Run for 25 minutes or until it turns into ice cream.
  6. Scoop the ice cream into heavy glasses and add a generous amount of cold seltzer water. This will froth up big and nasty when you hit it with seltzer.
  7. *Fleur de sel vanille, well a really good friend brought some of this stuff back from France. Substitute plain fleur de sel and 1/4 teaspoon vanilla extract.
  8. **And to make the French 75 before you move on to the fizz http://food52.com/recipes/13206-voila-l-ete-the-french-75
Jump to Comments (11)

Tags: dragon fruit, Vietnamese

Comments (11) Questions (0)

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over 3 years ago susan g

Now food52 needs a literary search box/literary contest! You and th. are bringing an exciting new dimension to our efforts... thanks.

Zester_003

over 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

"It was a dark and stormy night..."

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over 3 years ago dymnyno

Isn't that a pretty green dragon fruit?

Zester_003

over 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Pretty as in good looking or green as in raw? It was actually soft and ripe, and in my short experience with using them I've found that they don't hold for long so it had to go to work.

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over 3 years ago dymnyno

I've never seen a green one. The ones that I get in Hawaii are flaming red. (And...wow...after my 3rd French 75, I would be hallucinating too!!)

Zester_003

over 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Actually I had this recipe written up already but then Brotha T brought in Hunter S. Thompson. So it obliged me to add the eternal Keith Richards.

Img_1958

over 3 years ago gingerroot

Love that you made good on your word to work him in! Marie's Fizz sounds pretty fabulous too. Will be trying this soon.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

But who was that spy? Obviously not the one who came in from the cold.

Lorigoldsby

over 3 years ago lorigoldsby

You can tell we have all been dipping into the adult drinks this evening!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOLOL! How can you tell!

Lorigoldsby

over 3 years ago lorigoldsby

Wow! You and Thirschfeld are having quite the literary runoff! Wish I had this recipe a few weeks ago when I had dragon fruit available! Not to mention the soviet spy ;)