Cherry Bombe’s Citrus Tarragon Sorbet

All this week, the ladies from Cherry Bombe will be serving as guest editors on Food52: sharing recipes from their first issue, answering our questions, and co-hosting a Twitter chat on Thursday.

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This is a recipe from Diana Yen of The Jewels of New York. She created a dinner party for us for eight people, but the catch was that she could only spent $100 on ingredients. This is an impressive dessert that anyone can make and it’s great this time of year. 

Citrus Tarragon Sorbet

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Serves 6 to 8

1 cup water
1 cup sugar
1 small bunch tarragon (about 10 sprigs)
Zest of half a grapefruit
2 cups fresh pink grapefruit juice
1/2 cup fresh tangerine juice
2 tablespoons fresh lemon juice

See the full recipe (and save and print it) here.

Photo by Claudia Ficca