- 4 large red or pink grapefruits
- 1 cup water
- 1 cup sugar
- 1 teaspoon dried tarragon, crumbled
- Garnish: 2 tablespoons candied grapefruit strips
- 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. Whisk syrup into grapefruit juice.
- 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.