Make Ahead

Citrus Tarragon Sorbet

July 14, 2013
Photo by Cherry Bombe
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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Review
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.