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The flavor of tarragon, a mix of anise and vanilla, provides distinctive flavor in this syrup for our Tarragon Limeade.

Martha Stewart Living, June 1998

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Yield:
Makes about 3 cups
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Ingredients

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Directions

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  • In a medium saucepan, combine sugar, tarragon, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Remove from heat; let stand 30 minutes. Remove and discard tarragon sprigs. Store syrup in an airtight container, refrigerated, up to 2 months.

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