Ingredients
- 1 cup sugar
- 1 cup water
- 1 tsp dried tarragon
- 1/8 tsp salt
- 13/4 cup freshly squeeze pink or ruby red grapefruit juice
Directions
Combine the sugar, water, tarragon, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes. Remove the pan from the heat and let the syrup steep for 1 hour.
Strain the syrup through a mesh sieve into a medium bowl. Add the grapefruit juice to the syrup and whisk until completely mixed. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for 1 day.
Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving.
Note: This sorbet also makes a delightful popsicle. Rather than freezing the sorbet mixture in an ice-cream maker, pour it into popsicle molds and freeze in the freezer.
Recipe from Spice Dreams by Sara Engram and Katie Luber/ Andrews McMeel Publishing, 2010.
