From “Spice Dreams,” by Sara Engram and Katie Luber (Andrews McMeel). Makes 8-10 pops.
Ingredients
1 cup sugar
1 cup water
1 to 2 teaspoons dried tarragon
1/8 teaspoon salt
1 3/4 cups freshly squeezed pink or ruby red grapefruit juice
Directions
Combine the sugar, water, tarragon and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes. Remove the pan from the heat and let the syrup steep for 1 hour.
Strain the syrup through a mesh sieve into a medium bowl. Add the grapefruit juice to they syrup and whisk until completely mixed. Cover and refrigerate until completely chilled, at least 4 hours.
Pour into popsicle molds and freeze completely.
