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Tarragon granita

This recipe is perfect for a quite stable herb granita. Also, perfect to use op some leftovers bunches of herbs.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 700 g.

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Allergens and dietary requirements

  • Vegan

Ingredients

200
g
tarragon, picked
500
g
water
1
g
xanthan gum
as needed
sugar water

Scale recipe

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