Peach Tarragon Syrup Recipes

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TARRAGON SYRUP



Tarragon Syrup image

This tarragon syrup recipe is easy to make and yields delicious results. Add it to a simple cocktail for a delicious drink.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 3

2 cups sugar
1 cup water
1 handful fresh tarragon

Steps:

  • Combine sugar and water in a saucepan over medium heat. Stir and add tarragon.
  • Continue stirring until the sugar is dissolved. Simmer for an additional 2 minutes and remove from heat. Let the syrup cool and transfer to an air-tight container. If refrigerated, the syrup will last for months.

TARRAGON SYRUP



Tarragon Syrup image

Pour the syrup over ice cream or waffles, or into tea and sparkling water! Adapted from BH&G magazine.

Provided by Sharon123

Categories     European

Time 30m

Yield 1 cup

Number Of Ingredients 3

1 1/2 cups water
1 1/2 cups sugar
3 -4 sprigs fresh tarragon, slightly crushed

Steps:

  • In saucepan combine water and sugar. Bring to boiling over medium heat and stir until sugar is dissolved. Add the tarragon; boil gently, uncovered, 2 minutes more. Remove from heat, cover. Strain; discard tarragon. Move the syrup to a covered storage container. Recfigerate up to 2 weeks.
  • Makes 2 cups.

Nutrition Facts : Calories 1161, Sodium 7.1, Carbohydrate 299.9, Sugar 299.7

GOLDEN BEET AND PEACH SOUP WITH TARRAGON



Golden Beet and Peach Soup with Tarragon image

One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 pounds fresh golden beets, peeled and cut into 1-inch cubes
1 tablespoon olive oil
2 cups white grape-peach juice
2 tablespoons cider vinegar
1/4 cup plain Greek yogurt
1/4 teaspoon finely chopped fresh tarragon
2 medium fresh peaches, peeled and diced
Fresh tarragon sprigs

Steps:

  • Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 129mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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