Preparation:
*(unfiltered apple juice makes for a cloudy granita) **(Equal parts sugar and water, boiled for approximately two minutes and allowed to cool. Make a quart or two and keep it on hand if you're going to make sorbets or granitas often.)
In a blender, puree apple juice and tarragon until tarragon is completely blended. Pour blended juice in deep sided container and place egg (in shell) in liquid. Begin pouring simple syrup in juice until egg floats to the top and the top is exposed about the size of a nickel. (This is called the egg test and will ensure the right amount of sugar for taste and proper freezing.)
Pour juice in shallow container and freeze overnight. When ready to serve, scrape granita with fork and scoop with an ice cream scoop. Alternately, you may pour the mixture into an ice cream maker and freeze into sorbet. Makes a delightful and elegant summer desser |
