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
STRAWBERRY-TARRAGON SHRUB
Add a dash of this sweet-tart shrub syrup to everything from seltzer to vinaigrettes, and you'll see why these old-fashioned recipes are having a renaissance. Here, fresh strawberries are combined with sugar and white-wine vinegar, which enhances the full-bodied berry flavor and makes it a great sipper to serve at your next spring or summer soirée.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 9h30m
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.
- Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.
- Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately.
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.
CHILLED CANTALOUPE SOUP WITH TARRAGON SYRUP
Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
- Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
- Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
- Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
Nutrition Facts : Calories 173 g, Cholesterol 7 g, Fat 2 g, Fiber 1 g, Protein 1 g, Sodium 44 g
CITRUS SALAD WITH TARRAGON
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
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.
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