Tarragon Lemonade Recipe

Tarragon Lemonade (Tarkhuna)

My Tarragon Lemonade recipe is an adaptation of Georgian tarkhuna that arose out of complete practicality as the bush in the garden had grown into an uncontrollable monster. I was looking for any and all ways to utilize the plant.

It's refreshing and complex! I prefer the non-carbonated version, but both are quite nice. I have both juiced the plant and made the decoction in the recipe below. The fresh juice registers more in the nasal cavity than the palate itself. I prefer the decocted tea version for a summer time drink, but experimentations with the juice in cocktail recipes would be worth exploring.

Makes: 4 servings
Prep Time: 10 mins (+ 1 hour infusing)

Ingredients

1 cup fresh tarragon leaves (packed, plus extra for garnish)
1/2 cup fresh lemon juice
¼ cup honey/simple syrup (adjusted to taste)
¼ cup honey/simple syrup (adjusted to taste)
4 cups cold water (still or sparkling)
Ice cubes
Lemon slices (for garnish)

Instructions

Infuse the Tarragon:
- In a small saucepan, bring 1 cup water to a simmer.
- Remove from heat, add tarragon leaves, and steep for 7-10 minutes.
- Strain, reserving the liquid; discard leaves.

Sweeten:
- In a pitcher, combine tarragon-infused water, lemon juice, and honey/other sweetener.
- Stir until dissolved.

Dilute and Serve:
- Add 3 cups cold water (still or sparkling) and stir.
- Pour over ice, garnish with lemon slices and tarragon sprigs.