There is no baking involved in both these desserts, but I wanted to share because they are refreshingly good. You could spruce them up with your choice of alcohol too.
On the left: Lime tarragon ice with honey, cayenne pepper, and a dash of salt
On the right: Green apple tarragon ice with lemon juice and honey
Recipe for green apple tarragon ice:
2 granny smith apples (about 1 pound), unpeeled, cored and diced
1.5 cups water
Honey to sweeten (test and taste to your liking)
2 tbsp fresh lemon juice
6 tarragon leaves snipped
Place all the ingredients in a blender until they are liquefied. Pour the puree into a very fine sieve and press the liquid through with the back of a ladle or a rubber spatula, squeezing the pulp to extract as much liquid as possible.
Immediately freeze the liquid. When slushy firm, scoop into glasses and serve with thin strips of raw crisp apple.
Recipe for lime tarragon ice:
3 cups water
Honey to sweeten (test and taste to your liking)
⅓ cup fresh lime juice
Zest of a lime
1 tbsp snipped fresh tarragon
1/4 tsp cayenne pepper
Dash of salt
Place all the ingredients in a blender until they are liquefied.
Pour the puree into a very fine sieve and press the liquid through with the back of a ladle or a rubber spatula, squeezing the pulp to extract as much liquid as possible.
Immediately freeze the liquid. When slushy firm, scoop into glasses and serve with a couple of tarragon leaves.
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