Ingredients Jump to Instructions ↓

  1. Generous 1 tablespoon freshly grated grapefruit zest

  2. 3 3/4 cups pink or red grapefruit juice (not from concentrate)

  3. 4-7 tablespoons clover honey (see Tips)

  4. 3 tablespoons cranberry juice concentrate

  5. 1 1/2 tablespoons vodka

  6. 5 4- to 6-inch sprigs fresh tarragon, plus

  7. 2 teaspoons finely chopped fresh tarragon, divided

Instructions Jump to Ingredients ↑

  1. Place a quart-size (or larger) storage container for the sorbet in the freezer to prechill.

  2. 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.

  3. Remove from the heat. Set aside to infuse the mixture, about 1 hour.

  4. 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.)


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