Best 7 Tarragon Syrup For Limeade Recipes

LIMEADE

Steps:

• Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

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.

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 LIMEADE

Steps:

• In a large pitcher, stir together lime juice, tarragon syrup, and 2 cups cold water. Fill pitcher with ice; garnish with lime wedges and tarragon sprigs. Serve.

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.

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.

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.n
• 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.n
• Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.n