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Cocktail Grapefruit Tarragon Sorbet
By Chef Andrew Faulkner

Cocktail Grapefruit Tarragon Sorbet

1 cup Water
1 cup Sugar
1 teaspoon Dried Tarragon
2 tablespoons Candied Grapefruit Peel for garnish


Squeeze enough juice from grapefruits to measure 2 cups. Pour through a sieve into a large bowl.

In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, 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.

Serve sorbet garnished with candied strips.