Lemon Tarragon Sorbet

[scordelia]

Lemon Tarragon Sorbet

Serves 6 as Dessert.

This summer, my tarragon has exploded, so I decided to try and duplicate a delicious sorbet that I had in Madrid.

Very nice with strawberries or strawberry puree.

• 1 c sugar
  
• 1-1/4 c water
  
• 1 grated lemon rind
  
• 1 c lemon juice
  
• 2 sprigs of tarragon
  
• 1 T chiffonaded tarragon
  
• 1 T limoncello (optional)
  

Boil the sugar and water until sugar is completely dissolved. Allow to cool for 20 minutes.

Transfer syrup to a container and add tarragon sprigs, grated rind and lemon juice. Cover and gently shake to combine. Chill overnight.

When chilled, remove the tarragon sprigs and pour mixture into an ice cream maker. Follow manufacturer's instructions for freezing your sorbet. When sorbet is about 5 minutes from being done, add the chiffonade of tarragon and limoncello and allow to distibute evenly throughout the sorbet.

Freeze to harden.

Makes about 1.5 pints.

Keywords: Dessert, Easy, Ice Cream, Ice Cream Maker

( RG1311 )