Tarragon Syrup


  • 0.5 cup(s) sugar
  • 1 large tarragon sprig
  • 4 ounce(s) water

In a small saucepan, bring the water to a boil with the sugar. Remove from the heat and add the tarragon sprig. Let cool completely, then strain into an airtight container and refrigerate for up to 1 week.

View full recipe at Food & Wine


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