Dark Chocolate Sorbet With Tarragon And Grapefruit

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Washington Post


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Zest and juice of 1 large grapefruit

1 cup sugar

6 to 10 6- to 8-inch sprigs fresh tarragon

2 tablespoons light or dark rum

3/4 cup good-quality unsweetened cocoa powder, preferably Dutch process

2/3 cup heavy cream

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