Tarragon lemonade

Time 10 minutes
Yields Serves 8
Tarragon lemonade
(Ricardo DeAratanha / Los Angeles Times)

For the tarragon syrup, combine the sugar, 1 cup water and the minced tarragon in a small saucepan. Heat to boiling, then reduce the heat and simmer 2 minutes. Remove from heat and let cool to room temperature. Strain out the tarragon and discard. You will have about 1 cup syrup.


Combine the lemon juice, 6 cups water and the tarragon syrup in a large measuring cup or a pitcher. Makes about 8 cups.


If desired, pour the mixture, stopping 2 or 3 inches from the top for expansion, into plastic bottles that can be put in the freezer. Freeze overnight.

From Donna Deane. Place the frozen bottle(s) of lemonade in your daypack to keep other foods cool. The lemonade will thaw as you hike and be slushy and chilled when you’re ready to drink.

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