Grapefruit Tarragon Sorbet
(adapted from Gourmet January 1999)
4 large red or pink grapefruits
1 cup water
1 cup sugar
1/4 cup fresh tarragon
Garnish: 2 tablespoons candied grapefruit strips (optional)
Squeeze enough juice from grapefruits to measure 2‚ cups and 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. Place lid on saucepan and let steep for 30 minutes. Strain the sugar mixture into the grapefruit juice and whisk to combine.
Chill mixture throughly in the refrigerator and then 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 of grapefruit (or be lazy like me and just use a sprig of fresh tarragon).