Spice Cream: Pink Grapefruit-Tarragon Sorbet
Posted by ReadyMade
by Sara Engram and Katie Luber; Photos by Maren Caruso
If you’ve yet to cross over to the ranks of the at-home ice cream churners, we’ve got some sweet news: when you make ice cream at home, it can taste a whole lot better, and you can make it exactly to your preference.
This summer that means playing with fresh flavors like citrus, cinnamon, cardamom, and tarragon.
Thankfully, Sara Engram and Katie Luber, authors of Spice Dreams, are experts at combining spices and creating surprisingly lip-smacking frozen treats.
So whether you prefer a cup or a cone, cake or sorbet, we’ve got five ways to put the kicked-up energy of summer on your spoon.

Buy it!
Spice Dreams: Flavored Ice Creams and Other Frozen Treats
June 1, 20101
$17, Andrews McMeel
Skill Level
Easy
Active Time
One day
Cost
$
- 1 c sugar
- 1 c water
- 1 to 2 t dried tarragon
- ⅛ t salt
- 1¾ c freshly squeezed pink or ruby red grapefruit juice
Materials
- Popsicle molds
Tools
Combine the sugar, water, tarragon, and salt in a medium-size heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes. Remove pan from heat and let the syrup steep for 1 hour.
Strain the syrup through a fine-mesh sieve into a medium bowl. Add grapefruit juice to the syrup and whisk until completely mixed. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The mixture may be stored in the refrigerator for 1 day.
Pour the mixture into molds and freeze.




















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