Prep 20 mins
Cook 10 mins
Pour the syrup over ice cream or waffles, or into tea and sparkling water! Adapted from BH&G magazine.
- In saucepan combine water and sugar. Bring to boiling over medium heat and stir until sugar is dissolved. Add the tarragon; boil gently, uncovered, 2 minutes more. Remove from heat, cover. Strain; discard tarragon. Move the syrup to a covered storage container. Recfigerate up to 2 weeks.
- Makes 2 cups.
What a super recipe Sharon. It was quick and easy to make with incredible results. I used this syrup to make recipe #244612, it was perfect in it. I also served it with strawberries, cantaloupes and blueberries, what a lovely treat it made. I can't wait to try this on my favorite buttermilk waffles. Thank you for sharing. :) Made for Herb of the Month: Tarragon
I just KNEW this would rock my world!!! I've made it & drank some....will try it with everything later on. It is soooo delicious and soooo easy to make! I'll bet it would be good drizzles over fresh fruit/fruit salad, too. Ooh the possibilities!! Thank you! Made for the 5/08 Aussie Swap.