GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 4 servings
Number Of Ingredients 5
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.
PEACH-TARRAGON SYRUP
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
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
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
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
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
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.
TARRAGON SYRUP FOR LIMEADE
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
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.
PLUM AND TARRAGON JELLY
Actually, there are two jellies combined. If you are against the citric acid, use grape or apple vinegar in the same amount as the water.
Provided by Yana_Ch
Categories < 30 Mins
Time 30m
Yield 1 1/2 liter
Number Of Ingredients 6
Steps:
- 1. Combine 2 cups water and 2 cups sugar in a deep pan, boil until the sugar dissolves.
- 2. Add plums cut in halves. The pan/pot must be big enough to hold it all. Mine is a 3-liter, works well.
- 3. Let simmer on low heat stirring regularly but gently, so all plums are covered in the syrup but not broken. Some will break, so don't let the perfectionist in you go bezerk.
- 4. When all plums have boiled for a bit, remove from heat. This can be done the day before, or whenever you have a bit of time and plums aplenty to play with.
- 5. For the tarragon jelly, wash and let dry the herb, chop or tear the leaves and stalks together, cutting off the rough bottom parts and any dirty or rotten leaves.
- 6. Put the tarragon into a small pot, add 2 cups water and citric acid (or 2 cups apple/grape vinegar) and bring to boil on low heat.
- 7. Add 1 cup sugar, continue simmerring until the sugar dissolves. Honey works well instead but mind the dosage.
- 8. Remove from heat, let cool to room temperature, then drain the syrup. throw away the leaves.
- 9. Going back to plums. Remove the whole and broken (if any) plums from the pot or drain the syrup. You should have about 0.5-0.7 liter of syrup depending on how juicy your plums are. Use the plums for another jam, pies or whatever, we don't need them here any more.
- 10. Combine the plum syrup and the tarragon syrup in one pot, taste for sweetness/acidity. If too sweet, add some lemon juice.
- 11. Add pectin, agar-agar or any other gellant but not gelatine! Use the instructions for the dosage on the gellant package.
- 12. Bring to boil on low heat stirring regularly to avoid pectin lumps. Do not boil for over 3 minutes or the gellant will break down.
- 13. Pour into jars, cover. Make sure the jars are filled to the brim to avoid air under the lid.
- 14. Enjoy!
Nutrition Facts : Calories 1876.3, Fat 1.9, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 482.1, Fiber 9.9, Sugar 465.3, Protein 4.7
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