Citrus Tarragon Sorbet

July 14, 2013

Test Kitchen-Approved

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
In This Recipe


  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.

More Great Recipes:
Frozen Dessert|Sorbet|Grapefruit|Lemon Juice|Tarragon|Tangerine|Fruit|Make Ahead|Spring|Summer|Dessert

Reviews (4) Questions (0)

4 Reviews

LizTerry January 1, 2014
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!
Lisa July 17, 2013
question about the grapefruit zest. Right now it reads:<br /><< 2 cups Zest of half a grapefruit >><br />Is that correct?
Author Comment
Cherry B. July 17, 2013
Sorry about that -- the ingredients have been updated!
Pegeen July 15, 2013
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!)