Tarragon Syrup Food

GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP

Grapefruit Spritzer with Tarragon Syrup image

Provided by Valerie Bertinelli

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar
1 bunch fresh tarragon
One 750-milliliter bottle dry rose wine (preferably one with a deep pink color)
1/4 cup grapefruit-flavored seltzer
Grapefruit slices, for garnish

Steps:

Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold.
Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.

CITRUS SALAD WITH TARRAGON

Citrus Salad With Tarragon image

Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.

Provided by Paula Disbrowe

Categories Salad Citrus Breakfast Brunch Vegetarian Quick & Easy Orange Winter Healthy Vegan Tangerine Tarragon Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup sugar
1/4 cup (packed) fresh tarragon leaves, plus more for serving
4 blood oranges
4 clementines
2 navel oranges
2 tangerines

Steps:

Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
Do Ahead
Syrup can be made 1 day ahead. Cover and chill.

TARRAGON SYRUP

Tarragon Syrup image

Pour the syrup over ice cream or waffles, or into tea and sparkling water! Adapted from BH&G magazine.

Provided by Sharon123

Categories European

Time 30m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 1/2 cups water
1 1/2 cups sugar
3 -4 sprigs fresh tarragon, slightly crushed

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.

Nutrition Facts : Calories 1161, Sodium 7.1, Carbohydrate 299.9, Sugar 299.7

TARRAGON SYRUP

Tarragon Syrup image

This tarragon syrup recipe is easy to make and yields delicious results. Add it to a simple cocktail for a delicious drink.

Provided by Martha Stewart

Categories Entertaining Seasonal Summer Entertaining Summer Recipes

Number Of Ingredients 3

Ingredients

2 cups sugar
1 cup water
1 handful fresh tarragon

Steps:

Combine sugar and water in a saucepan over medium heat. Stir and add tarragon.
Continue stirring until the sugar is dissolved. Simmer for an additional 2 minutes and remove from heat. Let the syrup cool and transfer to an air-tight container. If refrigerated, the syrup will last for months.

PEACH-TARRAGON SYRUP

Peach-Tarragon Syrup image

A sweet, peachy syrup with a subtle anise flavor. It's the perfect choice to drizzle over waffles, pancakes, French toast, or ice cream, and it's a tasty addition to a smoothie.

Provided by lutzflcat

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 40m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup water
1 cup white sugar
1 ripe peach - peeled, pitted, and diced
2 tablespoons minced fresh tarragon leaves
3 teaspoons cornstarch
3 teaspoons water

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

Nutrition Facts : Calories 104.4 calories, Carbohydrate 26.7 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 25.7 g

TARRAGON SYRUP FOR LIMEADE

Tarragon Syrup for Limeade image

The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 3 cups

Number Of Ingredients 2

Ingredients

1 1/4 cups sugar
10 large sprigs fresh tarragon

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.

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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.

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In a small saucepan, combine the sugar, water, lemon juice, ginger, and tarragon stems. Heat until sugar has dissolved. Set aside to cool. Strain.
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