Homemade tarragon drink
And it won’t be that difficult to prepare if you buy fresh tarragon (or tarragon). It does not grow in the middle zone, but you can get this herb at the market from greengrocers, and in the supermarket - we choose where it is fresher.
There are quite a few recipes in various sources telling how this can be done. However, many of them suggest brewing tarragon, or even boiling it for a certain time. The result: the tea is brown in color, not at all green, and has little in common in taste and color with the unforgettable drink of childhood. However, in order to preserve the green natural color of the grass and its fragrant properties, you can do without dyes. You just have to try this method: how to make tarragon drink at home without boiling water. Its essence is that we under no circumstances cook the delicate herb or even brew it with boiling water, but simply soak it.
Beneficial properties of dried tarragon
Considering how many different substances are contained in the spice, its effects are complex.
It is aimed at improving the functioning of the cardiovascular, digestive, endocrine, hematopoietic, nervous, genitourinary, and reproductive systems. But the most striking effect is on the immune system due to the presence of a huge amount of vitamin C and iron, which helps its absorption. Dried tarragon has the following medicinal properties:
- Cleansing
. Removing toxins and heavy metal salts from the body, leading to its intoxication, lowering cholesterol levels, reducing the amount of subcutaneous fat - all these spices are capable of. Thanks to such effects, you don’t have to worry about the state of your cardiovascular system. It also reduces the risk of developing diabetes and obesity, and the growth of tumors. - Strengthening
. Thus, it is possible to make tooth enamel and bones stronger, reduce the likelihood of fractures and accelerate tissue regeneration after damage to integrity. The spice also has a beneficial effect on the walls of blood vessels, which become denser and do not burst, which prevents internal bleeding. The heart muscle is also strengthened, which prevents cardiac diseases. - Restorative
. The spice normalizes the functioning of the stomach, intestines, pancreas, spleen and liver. As a result, biliary dyskinesia, flatulence, diarrhea, constipation, and bloating disappear. It facilitates the treatment of bacterial colitis and gastritis, since it effectively fights the microorganisms that cause them. - Invigorating
. The benefit of dried tarragon is that it is a source of strength and good mood. With its help, insomnia is eliminated, headaches go away, brain function and memory improve. Thanks to him, anxiety recedes and stress gradually disappears from life. - Hematopoietic
. Spice promotes the formation of new red blood cells, leukocytes, and platelets, which affect hemoglobin. It allows you to thin the blood, which is very important for varicose veins and thrombophlebitis. Thanks to this, the likelihood of blockage of blood vessels, stroke and myocardial infarction becomes less. - Immunomodulatory
. The spice increases the body's resistance to bacteria, viruses and infections. Its use helps to protect yourself as much as possible from influenza, sore throat, tuberculosis and other airborne diseases. All this is possible due to the large reserves of vitamin C and iron in the product, which complement each other. - Antioxidant
. This neutralizes the harmful effects of free radicals, which often lead to cancer, varicose veins, atherosclerosis, bronchial asthma, and Alzheimer's disease. With the help of this product, the body is alkalized rather than oxidized, which is very useful for the prevention of cardiovascular pathologies. - Anti-aging
. What allows the spice to have such an effect is that it effectively cleanses the blood of toxins and cholesterol, saturates cells with moisture and accelerates their renewal. As a result, wrinkles are smoothed out and new folds appear more slowly.
Dried tarragon restores the functioning of the bladder, kidneys, ovaries and uterus. It has a gentle effect on all these organs, improves blood circulation in them and prevents pyelonephritis, the formation of cysts, inflammation, and salt deposition. Its benefits for the thyroid gland are simply enormous, which, thanks to phosphorus and potassium, becomes more protected from the growth of goiter and neoplasms. The spice is also relevant for the eyes, because due to selenium it strengthens their muscles, improves vision, and fights cataracts and other ophthalmological diseases.
Preparation
- Sprinkle the tarragon leaves with a spoon of sugar and pour in a small amount of warm water (you can crush them a little first for a more successful release of juices). And we insist for several hours.
- We brew the stems, which have a coarser structure, with boiling water and leave for the same time. Let all the benefits pass into the water, and it will turn into a characteristic color.
- Then mix both infusions and strain. We get a greenish composition, the color reminiscent of natural green. Of course, it is not as bright as store-bought soda, but almost all the substances and aromatic properties are preserved in it. Add the juice of half a lemon per liter, honey or sugar to taste. Store the resulting extract in the refrigerator.
Final step
Next, preparing the tarragon drink at home is as follows. We prepare ice cubes and highly carbonated, plain mineral water without additives in the refrigerator. Pour the extract into about a third of the glass. Add soda, throw in ice cubes. Decorate with a green tarragon leaf (you can use a sprig of mint, a cherry, and a slice of lemon for decoration - whichever you prefer).
By the way, the resulting natural tarragon drink at home goes well (not childishly) with all kinds of tinctures, bitters, and balms. Just a few measuring spoons - and the taste will be original and impressive, especially in the hot summer season, as the drink has a cooling and slight anesthetic effect.
Preparation
How to prepare tarragon drink at home? We tear off the tarragon leaves (we will use them in the future) and wash them. Dissolve sugar in a glass of water in a small bowl. Add tarragon leaves there and bring to a boil over low heat. Let it brew (preferably for at least an hour, overnight). After settling, pour the syrup into a blender and beat. Then strain through cheesecloth several times. Squeeze the juice of 2 lemons into the purified syrup and mix. Before use, fill with cold soda and drink. Everyone is delighted, especially the kids at any children's party!
Tarragon infusion
The second method of preparing this refreshing drink is different in that it does not use carbonated liquid, but makes a decoction based on ordinary drinking water.
You need to cook syrup from one and a half glasses of sugar and half a liter of liquid. Pour the rest of the water into the pan and bring it to a boil. Two lemons and one lime are cut off by 2 cm on both sides. Take 40 g of tarragon, grind it together with the cut off ends of the lemon and lime, throw everything into hot, but not boiling water. Leave the contents of the pan to infuse in a warm place under the lid for 2-4 hours.
All that is left of the limes and lemons is cut into thin, beautiful plastics. You need to strain the cooled infusion through a sieve with gauze and mix with sugar syrup. Then put citrus slices in it. When serving, you can throw a peppermint leaf into the glasses.
Preparation
Place all prepared ingredients in sterilized jars and pour boiling water over them. Immediately roll up the jars with boiled lids and turn them over onto a towel. Cover until cool (so that it cools more evenly). After a day we take it to a storage location. This compote - a drink with tarragon - has a bright taste and is much more pleasant than the store-bought one. In the summer, you don’t have to roll up the jars, but keep the drink in the refrigerator, for example, in a jug. And drink chilled if necessary. If your children want it to be fizzy, then add ordinary highly carbonated water without any additives to the drink before drinking. Then in appearance it will resemble the store-bought one, but in taste it will be much better and healthier!
The process of preparing tarragon at home
For homemade tarragon you will need: - 1 liter of sparkling water; - 7 tbsp. spoons of sugar; - a handful of tarragon; - lemon; - 2 glasses of plain water.
The process of creating homemade tarragon begins with the preparation of sugar syrup.
To do this, you need to dissolve seven tablespoons of sugar in two glasses of water and, stirring slowly, bring to a boil. The syrup should boil for about two minutes, after which it is ready, you can leave it to cool and begin preparing the herb. Wash the tarragon thoroughly and then chop. Of course, it is more convenient to do this with a blender, however, if necessary, you can get by with an ordinary knife. As a result, you will get a fragrant green mass. You should hurry a little, because you need to add the crushed tarragon to the still hot sugar syrup. After this, cover the container with a lid and leave to infuse. The longer the infusion process lasts, the richer your future drink will be. The minimum time is approximately one hour. After this, the future tarragon must be strained. To do this, you can use a fine sieve or regular gauze. Take your time, carefully squeeze all the juices out of the grass, because it contains so many useful substances.
Add sparkling water and lemon juice to the resulting sweet infusion. That's all, homemade tarragon is ready. Of course, drinking it chilled is much more pleasant, so you need to place the drink in the refrigerator for a while or you can just add a couple of ice cubes to it.
With gooseberries, currants and cinnamon
This combination results in a slightly expanded recipe with even more subtle flavors and aromas. To the previous option, add a few cinnamon sticks, black currant leaves, a couple of spoons of apple or grape vinegar (this is if we are rolling it up for the winter, but if the drink is drunk right away, then you don’t have to add it). The cooking method is practically no different from the previous one.
In general, there are a great many options for preparing homemade tarragon with various additives. It all depends on personal taste preferences. Raspberry, grape, cherry leaves, cloves, ginger, and citrus zest can also be used. But the main ingredient is always tarragon!
In this article we tell you how to prepare tarragon and give a recipe for a classic and infused drink. You will learn how to properly process tarragon, how to make lemonade refreshing, with a bright, rich taste.
Refreshing tarragon tea recipe
The menthol flavor and fresh aroma of tarragon are appropriate not only in chilled drinks. Tarragon added when brewing tea also helps to invigorate and cope with the heat. It is not for nothing that the eastern peoples quench their thirst with hot drinks.
Preparation of green tea with tarragon:
- prepare a mixture of 2 tsp. green tea, 1 tsp. dried tarragon and a few pieces of dried pomegranate peel;
- pour the mixture into a large teapot, pour 250 ml of boiling water;
- steep the tea for at least 10 minutes, then add another 250 ml of boiling water;
- After 10 minutes the drink can be tasted.
Tarragon is infused in a hot drink until it cools down. Then you can add ice to the tea and use it like regular lemonade.
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Classic tarragon recipe
Making tarragon drink at home is very easy. If you follow all the cooking tips, the taste will be very interesting, with light notes of essential oils inherent in the plant itself and a slight tartness from lemon juice.
Tarragon is a delicious and refreshing drink that can be prepared at home.
Tarragon branches contain a large amount of vitamins and microelements, so the tarragon drink, the recipe for which is very simple, can serve as a strengthening and fortifying agent.
Cooking homemade tarragon: secrets
Fresh tarragon herb
To make lemonade, you need to take young, fresh grass with juicy stems. Dried or insufficiently juicy tarragon will not produce the amount of juice and its richness that we need to prepare an aromatic, tasty drink.
However, remember that overly concentrated herbal juice is unhealthy.
Glassware for lemonade
You can make a lemonade cocktail at home using just about anything. It is a completely erroneous opinion that you cannot do without modern technology in cooking.
You can make homemade tarragon lemonade either in a slow cooker or blender, or with your own hands, using only an ordinary cooking pan as an assistant. This once again confirms the fact that tarragon lemonade drink is available to everyone.
Tarragon lemonade: storage
You should not store lemonade in the refrigerator for a long time, otherwise its taste will become “heavy”, with an unpleasant herbal undertone. Try to drink the portion prepared during the day before the evening.
We hope that our tips on how to make tarragon lemonade at home (the recipe for which we reviewed step by step in 2 variations) will help you easily cope with the process of creating your favorite drink.
Don’t be afraid to experiment - prepare a drink with tarragon at home in combination with completely unexpected fruits like lemonade, for example, strawberries or watermelon. A homemade product will delight your whole family with its benefits and colorful taste.
Happy cooking!
Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.
- Recipe author: Olesya Fisenko
- After preparation you will receive
- Cooking time:
What is tarragon lemonade made from?
Despite the fact that “Tarragon” refers to a sweet drink, the plant itself, which gave it its name, comes from the genus wormwood. Seasonings are made from it, and it is used for cosmetic and medicinal purposes. Armenian, Arabic and French cuisines cannot do without this herb.
The second name of the plant is tarragon. It is cultivated in all corners of the Earth.
It is undemanding to soil and does not require special growing conditions. The plant propagates by dividing the bush in early spring or by seeds through seedlings. The seeds are sown in February, and the grown seedlings are transplanted into open ground in the last ten days of April. A distance of 50 cm is left between the holes.
The plant is light-loving, but can also grow in the shade. Requires regular watering, at least 3 times a month, fertilizing with compost, humus and wood ash. Tarragon is cut several times during the season, leaving stems 12 cm long from the soil surface. Prepare for future use by drying it in a dark, warm place.
In one place, grass can grow well for up to 10 years. It exhibits its healing properties best in the first 3 years of cultivation. To rejuvenate the plantings, you can plant three-year-old bushes in the spring.
There are several varieties of tarragon - for preparing salads and spicy-aromatic varieties. Salad forms are more common in Central Asia and Transcaucasia. In cooking, the herb finds the widest use. It is used for pickling vegetables and mushrooms, sauerkraut, and added to soups, meat and fish dishes. Fresh leaves are used to prepare various salads, sauces, and seasonings for poultry.
The most famous drink using the herb is the green, sweet Tarragon.
They started preparing it in Soviet times for a reason. Since ancient times, it has been known that this herb is rich in essential oils that boost immunity and improve mood.
What can be prepared from tarragon herb
Tarragon, belonging to wormwood, does not contain the bitterness characteristic of this botanical family.
The unique aroma and unusual taste of the herb is widely used in Asian, Caucasian, and Mediterranean cuisines. The seasoning complements sweet and salty dishes well and is perfectly compatible with vinegars, fruit and citrus acids. Uses of tarragon in cooking:
- Add fresh herbs to vegetable, meat, and fish salads. The cooling notes of tarragon are also appropriate in fruit mixtures.
- Dry spice is suitable for flavoring first and second courses, added at the end of cooking. Cold soups are seasoned with green leaves.
- The aroma of tarragon goes well with any types of meat, fish, and poultry. The spice is added when marinating, baking, stewing meat dishes.
- When canning at home, tarragon not only flavors the preparations, but also serves as an additional preservative. Twigs of the plant are added to marinades and pickles, and to soaked apples.
- Menthol notes of tarragon are appropriate when cooking fruit and berry compotes, jams, and syrups. Independent sweet dishes are prepared from the green leaves of the plant: jam, jellies, concentrated syrups.
- The taste of the herb is well revealed in white sauces, mustard, and when mixed with oils or vinegar in salad dressings.
The unique color and refreshing aroma goes well with strong and non-alcoholic drinks. Tarragon can be added to tea, compote, smoothies, and vegetable juices. Homemade recipes for alcoholic drinks infused with tarragon or mixed with its syrup are popular.
