Cut the dragon fruit in half carefully. Scoop out the flesh using a spoon. Dice the fruit into small cubes. Remove any damaged pieces so the sorbet stays smooth and fresh.

Place sugar and water into a small saucepan. Heat gently while stirring slowly. Continue until the sugar fully dissolves. Let the syrup cool completely before mixing with the fruit.

Add dragon fruit cubes into a blender. Pour in the cooled syrup. Add lemon juice, honey, and lime zest too. Blend until the mixture becomes smooth and creamy without large chunks.

Pour the blended mixture through a fine mesh strainer. This removes extra seeds and creates a smoother sorbet texture. Use a spoon to press the liquid through gently.

Place the mixture inside the refrigerator for one hour. Chilling helps the flavors combine beautifully. It also improves the final sorbet texture after freezing and makes it creamier.

Pour the chilled mixture into a freezer-safe container. Cover tightly with a lid. Freeze for two hours. Stir with a fork every thirty minutes to break ice crystals.

Continue freezing for another two hours. The sorbet should become firm but scoopable. If it freezes too hard, let it sit at room temperature for a few minutes before serving.

Use an ice cream scoop to serve the sorbet into bowls or glasses. Garnish with mint leaves and fresh dragon fruit cubes for a colorful and refreshing dessert presentation.