Dessert
Chef Andrew Faulkner
4 Large Cocktail Grapefruit
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.
