Sorbet

Cherry Bombe's Citrus Tarragon Sorbet

July 15, 2013

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. 

Citrus Tarragon Sorbet from Food52

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Citrus Tarragon Sorbet

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

See the full recipe (and save and print it) here.

Photo by Claudia Ficca

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Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.

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