This sorbet combines the acidity of the grapefruit with the herbaceous freshness of the tarragon, naturally sweet 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 according to your taste)
- 1 tablespoon of lemon juice (optional for more 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 fire and let cool. Filter tarragon leaves once the infusion has been cooled. - Prepare the grapefruit juice
press the grapefruits to obtain 300 ml of fresh juice. Add a tablespoon of lemon juice for a more tangy touch, if you wish. - Mixes all the ingredients
in a blender, mixes grapefruit juice, the cooled tarragon infusion, the 3 tablespoons of agave syrup and a small pinch of salt (optional). Mix until a homogeneous texture. - Pour into the Ninja Creami container
transfers the preparation in the Ninja Creami container, without exceeding the Max Fill . - Freezing
places the container in the freezer and let it stand for 24 hours . - Turbine with the Ninja Creami
After freezing, inserts the container in the Ninja Creami and uses the "Sorbet" to obtain a smooth and creamy texture. - Respin option
If the sorbet is too firm after the first cycle, uses the "Respin" . Add about 30 ml of liquid (like water or a little more grapefruit juice) to obtain an even more creamy texture.
My Personal Tip:
This grapefruit-estragon sorbet is perfect in solo, but it goes well with red fruits or a little honey to soften the bitterness of grapefruit. You can also add a few orange zest to bring even more freshness.
This is a more natural version of this sorbet, with agave syrup instead of sugar, for a delicate and balanced sweetness!
