Tarragon syrup: 2 recipes at home

Tarragon syrup: 2 recipes at home

Tarragon syrup is used to make delicious and refreshing cocktails and the sparkling water of the same name - "Tarhun".

Infused tarragon should be squeezed in a press, if there is no press, you can use a sieve, putting 4 times folded gauze in it, and squeeze. Then strain and you can prepare syrup from tarragon.

The classic tarragon syrup recipe


  1. Tarragon - 100 g

  2. Sugar - 200 g

  3. Water - 200 ml

The method of preparation

  1. Tarragon must be washed under running water, dried and crushed in a mortar with the stems. You do not need to crush to a mushy state, you just need to mash the stems of the tarragon so that they start to juice well.

  2. Put the crushed tarragon in a glass jar. Boil water, pour it over the crushed tarragon, cover and put in a warm place for 10-12 hours.

  3. To maintain heat, you can use an oven heated to 50 degrees. After the time has elapsed, squeeze the tarragon with a press or with a sieve and cheesecloth folded 3-4 times.

  4. Add sugar to the liquid, stir and cook uncovered for an hour. When the tarragon syrup thickens slightly, cool, pour into a glass dish, cover and put in the refrigerator for storage.

Alternative recipe for tarragon syrup


  1. Tarragon - 300 g

  2. Sugar - 1 kg

  3. Water - 1 kg

The method of preparation

  1. Rinse the tarragon, shake off the water and sort it out. Tear off the leaves and set them aside, and the stems aside.

  2. Break the stems with your hands and press them a little. Pour 1 liter of water into a saucepan, bring it to a boil and put the tarragon stems in it. Let them boil over low heat for 10 minutes.

  3. In the meantime, grind the thin leaves in a blender to a more or less homogeneous gruel.

  4. If 10 minutes have already passed since the branches started boiling, you can pour the gruel from the leaves into boiling water.

  5. Stir the mixture and as soon as it begins to boil, remove the pan from the heat, cover and leave the herb to infuse for 2-3 hours.

  6. Strain the broth through cheesecloth folded in several layers into a saucepan.

  7. Pour all the sugar into the broth and cook until the syrup becomes viscous and looks like syrup. Depending on the desired concentration, the syrup can be boiled for up to an hour, but it may turn out to be too thick and it will be very difficult to pour it out of the jar. Keep an eye on the desired consistency of the syrup.

Update: 29.08.2019

Category: Syrup recipes