Food & Cooking Recipes Drink Recipes Blueberry-and-Tarragon Frappes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Matthew Williams Prep Time: 5 mins Total Time: 5 mins Servings: 8 For a nonalcoholic version, replace the vodka with an equal amount of water. Ingredients 5 ounces vodka, preferably Tito's 3 tablespoons light agave nectar 1 pound fresh wild blueberries, frozen, plus more for serving 1 tablespoon packed tarragon leaves, plus sprigs for serving Directions Puree vodka, agave, and blueberries with 1 cup crushed ice (or small ice cubes) in a blender, adding cold water a few tablespoons at a time, until thick and smooth. Add tarragon leaves; puree just until finely chopped. Serve with whole berries and tarragon sprigs. Rate it Print