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Tarragon Lemonade

Gabriel Frasca and Amanda Lydon offer infused lemonades on the lunch menu at Straight Wharf. Frasca prefers his lemonade at "face-puckering levels"--hold back on the sugar. But this version has a gentle sweetness, like a tarragon-zapped lemon drop. Give it a try with other summer herbs, too, like fresh mint.


slideshow Cocktail Party Recipes


  • Total Time:
  • Servings: 12

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  • 10 cups water
  • 2 1/4 cups sugar
  • 17 tarragon sprigs
  • 6 cups fresh lemon juice, strained (from about 40 lemons), plus 12 thin lemon slices for garnish
  • Salt
  • Ice


  1. 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.
  2. In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh 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 12 tarragon sprigs.
Contributed By Photo Buff Strickland Published August 2007

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