Citrus Tarragon Sorbet

By • July 14, 2013 • 4 Comments


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Author Notes: This is a recipe from Diana Yen of The Jewels of New York. She created a dinner party for us for eight people, but the catch was that she could only spent $100 on ingredients. This is an impressive dessert that anyone can make and it's great this time of year. Cherry Bombe

Serves 6 to 8

  • 1 cup water
  • 1 cup sugar
  • 1 small bunch tarragon (about 10 sprigs)
  • Zest of half a grapefruit
  • 2 cups fresh pink grapefruit juice
  • 1/2 cup fresh tangerine juice
  • 2 tablespoons fresh lemon juice
  1. Combine the water, sugar, tarragon and grapefruit zest in a small saucepan over moderate heat. Stir until the sugar has dissolved. Remove from the heat and set aside to steep for 5 minutes.
  2. Add the grapefruit juice, tangerine juice and lemon juice to the sugar mixture. Strain with a fine sieve into a bowl, discarding the pulp and herbs. Let the mixture cool, then transfer into a container. Cover and freeze overnight. Let soften at room termperature before scooping.

Comments (4) Questions (0)

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Liz_and_sophie_kiss

3 months ago LizTerry

We used this last night for a New Year's Eve palette cleanser between courses. It was awesome and even people that thought they didn't like tarragon loved it!

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9 months ago Lisa

question about the grapefruit zest. Right now it reads:
<< 2 cups Zest of half a grapefruit >>
Is that correct?

Cb

9 months ago Cherry Bombe

Sorry about that -- the ingredients have been updated!

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9 months ago Pegeen

I feel better (cooler) just reading this! What a pretty dessert. (And I'd love to know the source for the spoon with the knot in the handle. They'd be great with a dessert with cherries & stems!)