How to make tarragon syrup at home for the winter: recipe for making tarragon syrup

Tea with the addition of tarragon is used for vitamin deficiency, as a sedative, and for other ailments that we will not discuss here. It’s enough that adults and children love homemade lemonade with tarragon, but first you need to prepare tarragon syrup and only then make lemonade (see video at the end of the article).

For 300 grams of tarragon you need:

• 1 liter of water
• 1 kg sugar.

Rinse the tarragon, shake off the water and sort it. Tear off the leaves and put them to one side and the stems to 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 place the tarragon stalks in them. Let it simmer over low heat for 10 minutes.

Meanwhile, grind the thin leaves in a blender to a more or less homogeneous paste.

If 10 minutes have already passed since the twigs started boiling, you can pour the pulp from the leaves into boiling water.

Stir your decoction and as soon as it starts to boil, remove the pan from the heat, cover with a lid and leave the herb to infuse for 2-3 hours.

Strain the broth through several layers of gauze 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 may turn out to be too thick and it will be very difficult to pour it out of the jar.

This is a basic recipe that can be varied with a sprig of mint or lemon. You just need to remember: if products are not subjected to heat treatment, their shelf life is rapidly reduced. If you add a sprig of mint or lemon zest to a ready-made bottled syrup, you will only need to store it in the refrigerator and no more than two weeks. If you pour hot syrup into sterile bottles, it will last at least a year without refrigeration.

How to make homemade lemonade and tarragon syrup, watch the video: