House prep · Syrup
Tarragon Syrup (6:7)
- Yield
- About 3 quarts
- Shelf life
- 1 week
- Storage
- Refrigerated
Ingredients
- 7 cups water
- 8 oz fresh tarragon
- 6 cups sugar
Method
- 1Blanch the tarragon in the boiling water for fifteen seconds and shock it in ice water. Dissolve the sugar in the hot water and chill it. Squeeze out the tarragon, blend it into the syrup and bottle. Shake before using.
Used in 1
Pouring…