I'm trying to get more into a regular habit of visiting our local Ventura Farmer's Market - we're lucky to have 2 each week (Wednesdays and Saturdays). I used to go occasionally, but I've really come to love going, and it's becoming as much a social gathering place as a shopping trip!
Today's bounty included Fuji Apple Butter, local canteloupe and strawberries, tamales (these are *so* incredible!), and some seedless green grapes that were devoured before they could be photographed!
Speaking of delicious, we recently mixed up a batch of sorbet that was incredible. It was a hot day, and I suggested some grapefruit sorbet might be just the thing. Then, I found a recipe for Grapefruit Tarragon Sorbet, and I was intrigued. I made the recipe as below, except I used Splenda instead of sugar and fresh tarragon in lieu of dried. The subtle licorice flavor of the tarragon was wonderful against the sweet-tart of the pink grapfruit. The consistency of ours ended up a bit more like a granita than a sorbet, but that might be related more to our ice cream maker than the recipe. Three thumbs up (Kelly, Jerry and Brynne) from this house!
Grapefruit Tarragon Sorbet
- 4 large red or pink grapefruits
- 1 cup water
- 1 cup sugar
- 1 teaspoon dried tarragon, crumbled
Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
Makes about 1 quart, serving 6.