For a gourmet club dinner tonight I was assigned to make a granite. After checking with the hostess I found that she wanted a palate cleanser not a dessert. I remebered that a friend had raved about a grapefruit and tarragon granite that another froend had made for a Slow Foods chef's dinner last year. I got the recipe and being me had to modify it. It is fantastic.
Bring 1 1/2 C. water and 1 1/2 C. sugar to a boil. Stir to dissolve the sugar, remove from the heat. Add a heaping Tbs. of chopped fresh tarragon and let stand and infuse for about 20 minutes. Then pour in 4 C. ruby red grapefruit juice. Pour into a shallow dish and freeze stirring occasionally.
At first the tarragon will seem a bit too pronounced but as it gets colder and frozen the grapefruit comes up and the tarragon mellows out. A terrific flavor combination.