Tarragon Syrup Recipes

GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP

Steps:

• Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold.
• Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.

PEACH-TARRAGON SYRUP

Steps:

• Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
• Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
• Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.

TARRAGON SYRUP

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 CITRUS SPLASH

Steps:

• Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig.
• Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

TARRAGON SYRUP FOR LIMEADE

Steps:

• In a medium saucepan, combine sugar, tarragon, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Remove from heat; let stand 30 minutes. Remove and discard tarragon sprigs. Store syrup in an airtight container, refrigerated, up to 2 months.

CHILLED CANTALOUPE SOUP WITH TARRAGON SYRUP

Steps:

• Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
• Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
• Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
• Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

TARRAGON SYRUP

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.