Best Citrus Tea With Tarragon Recipes

CITRUS CRèME FRAîCHE WITH TARRAGON

Steps:

• Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.

SWEET CITRUS ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

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.

CITRUS TEA WITH TARRAGON

Steps:

• 1. In a small saucepan combine orange juice, sugar, honey, 1/4 cup cold water, lemon juice, and lime juice. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; and let stand 15 minutes.
• 2. Place citrus mixture in a blender. Add 1/2 cup tarragon leaves; cover and blend 30 seconds. Line a fine mesh strainer with a double-thickness of cheesecloth. Strain citrus mixture through the sieve; discard any solids
• 3. In a large saucepan bring the 8 cups water to boiling. Remove from heat. Add tea bags; steep for 5 minutes. Remove and discard tea bags. Stir strained citrus mixture into tea. Garnish each serving with orange slices and a tarragon sprig.

TARRAGON-SPIKED LADY GREY ICED TEA

Steps:

• Cut off any white pith from zest. Bring zest, juice, sugar, and cold water to a boil, stirring, then let stand, uncovered, off heat 15 minutes.
• Discard zest. Blend syrup with tarragon in a blender 30 seconds. Strain through a sieve lined with a dampened paper towel into a glass measure and cool completely.
• Pour boiling-hot water over tea in a heatproof pitcher and let steep 6 minutes, then discard tea bags. Cool tea completely.Stir syrup into tea and chill at least 1 hour and up to 6 (cover tightly). Serve over ice.

LEMON THYME GREEN TEA

Steps:

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags and lemon thyme sprigs; steep, covered, 3 minutes. Discard tea bags; steep, covered, 3 minutes longer. Strain tea. Add honey and lemon juice; stir until honey is dissolved. Stir in sugar if desired. Serve immediately.