Try This: Tarragon-Infused Drinks

Like cilantro, tarragon seems to be a love-it-or-hate-it type of herb. We fall into the love it camp. The trick is to use it in moderation so that it doesn't overpower a dish. We recently bought a bunch to add a touch of sweet, anise-y flavor to a peach salad. We didn't use much, so what to do with the leftover springs?

Freezing was an option, but then we thought of adding it to iced tea. Just a couple of muddled or torn leaves in a glass were enough to perfume the tea. Tarragon works well with citrus flavors, so the addition of a large squeeze of lemon made the whole thing even more delicious. We liked the idea of tarragon-infused drinks so much that we've rounded up some more refreshing recipes to try:

• Tarragon Cooler with cucumber, lime, and chamomile tea, from Imbibe
• Tarragon Lemonade, from Food & Wine
• Tarragon-Spiked Lady Grey Iced Tea, from Gourmet
• Lemony Fresh Herb Coolers with tarragon, basil, cilantro, and mint, from Food & Wine

Are you a fan of tarragon? Have you used it in drinks?

(Image: Emily Ho)

Comments (4)

thank you for this! tarragon is one of two plants in my little deck container garden that is thriving.

posted by cath619 on July 16th 2009 at 12:54pm
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i've been eating tarragon leaves as-is with fresh feta, cucumbers and armenian lavash bread, all drizzled with lemon juice. will definitely try infusing next.

posted by EasilyAmused on July 16th 2009 at 2:15pm
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Tarragon syrup is a great way to use up extra sprigs. Just make simple syrup, and while its heating up, toss in several good sized sprigs. You can use the syrup just like you would use syrup in cocktails or non-alcoholic beverages. I really like the combo of tarragon/raspberry

posted by janice m on July 16th 2009 at 2:15pm
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Update: I followed the Gourmet recipe linked above, but used Mighty Leaf Chamomile Citrus tea instead of Lady Grey. It turned out wonderfully tart, herbaceous, and aromatic with the prettiest pink color!

posted by Emily Ho on July 17th 2009 at 12:49am
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