Tarragon Lemonade

By mirandavoegeli

Ingredients

• Enough for two batches:
• 14-16 cups water
• 2 1/4 cups sugar
• 17 tarragon sprigs
• 2 cups lemon juice or 6 cups fresh lemon juice, strained (from about 40 lemons), plus 12 thin lemon slices for garnish
• Salt
• Ice

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

Make Tarragon Simple Syrup (enough for 2 batches of lemonade):

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 5-6 cups of water with HALF of the tarragon syrup and half of the 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 tarragon sprigs.