From tarragon syrup, very tasty and refreshing cocktails and soda of the same name – “Tarragon” are prepared.
Infused tarragon needs to be squeezed out in a press, if there is no press, you can use a sieve by putting gauze folded 4 times into it and squeeze it out. After strain and you can prepare syrup from tarragon.
Classic tarragon syrup recipe
Ingredients
Tarragon – 100 g
Sugars – 200 g
Water – 200 ml
Method of preparation
Rinse the tarragon under running water, dry it and grind it together with the stems in a mortar. It is not necessary to grind to a mushy state, you just need to knead the tarragon stalks so that they begin to let the juice out well.
Put crushed tarragon in a glass jar. Boil water, pour crushed tarragon over it, cover and put in a warm place for 10-12 hours.
To maintain heat, you can use an oven heated to 50 degrees. After the time has elapsed, squeeze the tarragon with a press or with the help of a sieve and gauze folded 3-4 times.
Add sugar to the liquid, mix and cook without a lid for an hour. When the tarragon syrup thickens slightly, cool, pour into a glass dish, cover and refrigerate for storage.
Alternative tarragon syrup recipe
Ingredients
Tarragon – 300 g
Sugar – 1 kg
Water – 1 kg
Method of preparation
Rinse the tarragon, shake off the water and sort it out. Tear off the leaves and set aside in one direction, and the stems in the other.
Break the stems with your hands and press a little. Pour 1 liter of water into a saucepan, bring it to a boil and put the tarragon stalks in them. Let simmer on low heat for 10 minutes.
In the meantime, grind thin leaves in a blender to a more or less homogeneous slurry.
If 10 minutes have already passed from the beginning of the boiling of the branches, you can pour the gruel from the leaves into boiling water.
Stir the mixture and as soon as it begins to boil, remove the pan from the heat, cover and leave the herb to infuse for 2-3 hours.
Strain the broth through cheesecloth folded in several layers into a saucepan.
Pour all the sugar into the broth and cook until the syrup becomes viscous and actually looks like syrup. Depending on the desired concentration, the syrup can be boiled for up to an hour, but it can turn out to be too thick and it will be very difficult to pour it out of the jar. Keep track of the desired syrup consistency.
Relevance: 29.08.2019
Tags: Syrup Recipes