This sorbet combines the acidity of grapefruit with the herbaceous freshness of tarragon, naturally sweetened with agave syrup for a healthy and refreshing dessert.
Ingredients (suitable for the Ninja Creami container):
- 300 ml of fresh grapefruit juice (about 2 grapefruits)
- 3 tablespoons of agave syrup (adjusting according to your taste)
- 80 ml of water
- 1 tablespoon of fresh tarragon leaves (adjust to your taste)
- 1 tablespoon of lemon juice (optional for added acidity)
- 1 small pinch of salt (optional)
Preparation :
- Prepare the tarragon syrup.
Heat the water over medium heat in a small saucepan. Add the tarragon leaves and simmer gently for 5 minutes to infuse the flavors. Remove from the heat and let cool. Strain the tarragon leaves once the infusion has cooled. - Prepare the grapefruit juice.
Squeeze the grapefruits to obtain 300 ml of fresh juice. Add a tablespoon of lemon juice for a more tangy touch, if you wish. - Blend all the ingredients.
In a blender, combine the grapefruit juice, cooled tarragon infusion, 3 tablespoons of agave syrup, and a small pinch of salt (optional). Blend until smooth. - Pour into the Ninja Creami container.
Transfer the mixture into the Ninja Creami container, without exceeding the MAX FILL . - Freezing
places the container in the freezer and let it stand for 24 hours . - Churn with the Ninja Creami.
After freezing, insert the container into the Ninja Creami and use the "Sorbet" to obtain a smooth and creamy texture. - Respin Option:
If the sorbet is too firm after the first cycle, use the "Respin" . Add approximately 30 ml of liquid (such as water or a little more grapefruit juice) to achieve an even smoother texture.
My Personal Tip:
This grapefruit and tarragon sorbet is perfect on its own, but it also pairs beautifully with berries or a touch of honey to soften the grapefruit's bitterness. You can also add some orange zest for extra freshness.
Here's a more natural version of this sorbet, with agave syrup instead of sugar, for a delicate and balanced sweetness!
