Best Tarragon Syrup For Limeade Recipes

BOOZY FROZEN LEMONADE

Steps:

• Combine sugar, 8 sprigs tarragon, and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat; let cool completely.
• Remove and discard tarragon. Pour syrup into a freezer-safe 9-by-13-inch baking dish. Stir in lemon juice and 2 cups cold water. Freeze until solid, at least 6 hours and up to 1 day.
• Remove from freezer; scrape surface of mixture with the tines of a fork until flaky. (If too firm to scrape, let stand at room temperature 10 minutes.) Transfer to a blender with gin and 2 cups ice-cold water. Blend until smooth. (Mixture can be returned to freezer at this point until ready to serve.) Divide among chilled serving glasses, garnish with tarragon sprigs and lemon wedges, and serve immediately.

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.

TARRAGON LEMONADE

Steps:

• In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar.
• Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes. Remove from the heat and add 5 of the tarragon sprigs.
• Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs.
• In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice.
• Add a pinch of salt, stirring until it dissolves.
• Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.