Make Ahead

Citrus Tarragon Sorbet

July 14, 2013
2 Ratings
Photo by Cherry Bombe
  • Serves 6 to 8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • LizTerry
  • Cherry Bombe
    Cherry Bombe
  • Lisa
  • Pegeen
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.

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:
<< 2 cups Zest of half a grapefruit >>
Is that correct?
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!)