Cinque Doigt Marie’s Dragon Fruit Fizz

June  2, 2011
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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

See what other Food52ers are saying.

  • susan g
    susan g
  • dymnyno
  • pierino
  • boulangere
  • lorigoldsby
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

11 Reviews

susan G. June 3, 2011
Now food52 needs a literary search box/literary contest! You and th. are bringing an exciting new dimension to our efforts... thanks.
pierino June 3, 2011
"It was a dark and stormy night..."
dymnyno June 2, 2011
Isn't that a pretty green dragon fruit?
pierino June 3, 2011
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.
dymnyno June 3, 2011
I've never seen a green one. The ones that I get in Hawaii are flaming red. ( my 3rd French 75, I would be hallucinating too!!)
pierino June 2, 2011
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.
gingerroot June 3, 2011
Love that you made good on your word to work him in! Marie's Fizz sounds pretty fabulous too. Will be trying this soon.
boulangere June 2, 2011
But who was that spy? Obviously not the one who came in from the cold.
lorigoldsby June 2, 2011
You can tell we have all been dipping into the adult drinks this evening!
boulangere June 2, 2011
LOLOL! How can you tell!
lorigoldsby June 2, 2011
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 ;)