Guest guest Posted November 1, 2008 Report Share Posted November 1, 2008 GRAPEFRUIT TARRAGON SORBET Makes 1 quart 4 huge red or pink grapefruit 1 cup water 1 cup sugar 1 teaspoon dried tarragon, crumbled (or 2 teaspoons fresh chopped) Squeeze enough juice from grapefruit to measure 2 1/2 cups and pour through a sieve into a large bowl. In a small saucepan, bring water, sugar, and tarragon to a boil, stirring until sugar is dissolve and simmer 5 minutes. Whisk syrup into grapefruit juice. Freeze mixture in an ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week. Makes 1 quart 4 huge red or pink grapefruit 1 cup water 1 cup sugar 1 teaspoon dried tarragon, crumbled (or 2 teaspoons fresh chopped) Squeeze enough juice from grapefruit to measure 2 1/2 cups and pour through a sieve into a large bowl. In a small saucepan, bring water, sugar, and tarragon to a boil, stirring until sugar is dissolve and simmer 5 minutes. Whisk syrup into grapefruit juice. Freeze mixture in an ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week. Quote Link to comment Share on other sites More sharing options...
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