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-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.

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.

PLUM SOUP WITH HONEYDEW TARRAGON ICE

Steps:

• Make honeydew ice:
• Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
• Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
• Make plum soup:
• Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
• Stir in diced plums, lime juice, and chilled syrup to taste.
• Serve soup immediately, topped with scoops of honeydew ice.