All this week, the ladies from Cherry Bombe will be serving as guest editors on Food52: sharing recipes from their first issue, answering our questions, and co-hosting a Twitter chat on Thursday.
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.
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
Photo by Claudia Ficca