Pink Grapefruit-Tarragon Sorbet

Pink Grapefruit-Tarragon Sorbet

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.

From EatingWell: July/August 2011
Yield: 1 quart, for 8 (1/2-cup) servings
Active Time: 20 minutes
Total Time: 7 hours (including chilling & freezing time)


  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 (optional)
  5. 1 1/2 tablespoons vodka (optional)
  6. 5 4- to 6-inch sprigs fresh tarragon, plus 2 teaspoons finely chopped fresh tarragon, divided


  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.)

Tips & Notes


Nutrition Per Serving: 77 calories; 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.

Nutrition Bonus: Vitamin C (73% daily value)

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 carbohydrate (other)