Recipe Database
Indian River Ruby Red Grapefruit & Tarragon Sorbet
Indian River Ruby Red Grapefruit & Tarragon Sorbet
1 1/2 c. sugar
1 1/2 c. water
1 1/4 c. grapefruit juice
2 tsp dried tarragon
2 tsp fresh chopped tarragon
1/8 tsp Kosher salt

Combine sugar and water in a 2 quart sauce pan and bring to a boil. Add the grapefruit juice and dried tarragon, return to a boil for one minute. Remove the pot from heat and allow the syrup to sit at room temp. for 10 minutes. Strain the syrup through a fine mesh strainer and cool the syrup in an ice bath. Stir in the fresh tarragon and the salt and freeze in an ice cream or sorbet machine to equipment directions. Store the sorbet in an air tight container in the freezer till ready for serving.

show date 3/29/08 Done at Fatman Cigars.. 3/26/08