Ingredients
- 2 cup water
- 2 cup granulated sugar
- 1 cup tarragon leaves washed and roughly chopped
- 1 tablespoon lemon juice
- 5-6 spinach leaves optional
- 2 drops green food coloring optional
Instructions
Prepare Tarragon:
- Wash and clean the tarragon.
- Roughly chop the bunch and set it aside.
Make Syrup:
- In a small pot over medium-high heat, whisk together the sugar and water until the sugar dissolves.
- Bring the syrup to a boil and let it simmer for 10 minutes.
- Add the lemon juice, cook for an additional minute, then remove from heat.
- Stir in the chopped tarragon and let it steep in the syrup until it cools.
Strain and Store:
- Once the syrup has cooled down, strain it through a wire mesh strainer.
- Bottle the syrup and store it in the refrigerator.
Add Color (Optional):
- For natural color: Briefly blanch the spinach, remove it from the water, and either chop or blend it. Using a gauze or paper filter, squeeze out as much liquid as possible.
- For food coloring: Add a few drops of green food coloring to the syrup.
Refrigerate:
- Pour the syrup into a clean jar and refrigerate it. The syrup will keep in the refrigerator for 2-3 months.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
