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Dessert
4 servings
20 minutes
10 minutes
Chef Andrew Faulkner
4 large Cocktail Grapefruits
1 cup water
1 cup sugar
1 teaspoon dried tarragon
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.
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