White dragon fruit syrup is a delicate, subtly flavored mixer made by blending white dragon fruit purée with sugar, creating a pale, speckled liquid that adds both flavor and understated visual elegance to cocktails. This version highlights the fruit’s mild sweetness and lightly tropical, floral notes while preserving its soft ivory hue, making it a versatile and sophisticated addition to everything from a Gin Fizz to sparkling spritzes and futuristic, science fiction-inspired originals.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash 1 medium dragon fruit, then using a chef's knife, cut white dragon fruit into large slices and measure out 200 g.
Add 300 g sugar to a blender.
Measure out 300 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 200 g white dragon fruit slices to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove white dragon fruit slices and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.