“Food & Wine. August 2007.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar.
  2. 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.
  3. Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs.
  4. In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice.
  5. Add a pinch of salt, stirring until it dissolves.
  6. Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.

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