- ACTIVE: 30 MIN
- TOTAL TIME:
- SERVINGS: 12
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.
- 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
- 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.
- 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.