Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like. Cranberry juice concentrate brightens the color, but can be omitted. Vodka helps smooth the texture, but it, too, can be left out if you prefer; just let the frozen mixture soften a bit before serving. This recipe also works well with 10 to 12 spearmint sprigs and 2 teaspoons chopped spearmint instead of the tarragon. Recipe by Nancy Baggett for EatingWell.
1 quart, for 8 (1/2-cup) servings
Active Time: 20 minutes |
Total Time: 7 hours (including chilling & freezing time)
3 3/4 cups pink or red grapefruit juice (not from concentrate)
4-7 tablespoons clover honey (see Tips)
3 tablespoons cranberry juice concentrate (optional)
1 1/2 tablespoons vodka (optional)
5 4- to 6-inch sprigs fresh tarragon, plus 2 teaspoons finely chopped fresh tarragon, divided
Place a quart-size (or larger) storage container for the sorbet in the freezer to prechill.
Place grapefruit zest, grapefruit juice, 4 tablespoons honey, cranberry juice concentrate (if using) and vodka (if using) in a large nonreactive saucepan (see Tips) and stir thoroughly. Bring just to a simmer over medium-high heat, stirring until the honey dissolves. Taste and add more honey, if desired. Stir in tarragon sprigs.
Remove from the heat. Set aside to infuse the mixture, about 1 hour.
Strain the mixture through a fine sieve into a nonreactive medium bowl, pressing to extract as much liquid as possible. (No ice cream maker? See Granita Variation.) Stir in chopped tarragon. Refrigerate until very cold, at least 3 hours and up to 3 days. Process in an ice cream maker according to the manufacturer’s instructions, about 30 minutes. Transfer the sorbet to the chilled container and freeze until firm, about 2 hours. (The sorbet can be enjoyed right out of the ice cream maker, but the texture will be very soft and it will melt quickly.)
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
19 g Carbohydrates;
1 g Protein;
0 g Fiber;
2 mg Sodium;
195 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 fruit, 1/2 carbohydrate (other)
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker (not required for granita variation)
Tips: When taste buds are cold our perception of sweetness is diminished, so even if you like fairly tart citrus flavor, add enough honey to the mixture to make sure it tastes slightly sweet before freezing it.
A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Granita Variation: Follow Steps 2-3. Strain the mixture through a fine sieve into a nonreactive large, shallow container, pressing to extract as much liquid as possible. Stir in chopped tarragon. Cover and place on a level surface in the freezer for at least 5 hours, stirring with a fork every 30 minutes, moving the frozen edges toward the slushy center and to breaking up any icy crystals. To serve, let the granita stand for about 5 minutes at room temperature to soften slightly, then break up and fluff it with a fork again.