Food & Cooking Recipes Drink Recipes Strawberry-Tarragon Shrub 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 April 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 10 mins Total Time: 9 hrs 30 mins Yield: Makes 2 1/2 cups Add a dash of this sweet-tart shrub syrup to everything from seltzer to vinaigrettes, and you'll see why these old-fashioned recipes are having a renaissance. Here, fresh strawberries are combined with sugar and white-wine vinegar, which enhances the full-bodied berry flavor and makes it a great sipper to serve at your next spring or summer soirée. Ingredients 1 pound fresh strawberries, hulled (2 cups), plus more for serving 1 ¾ cups sugar 1 ½ cups white-wine vinegar 3 tarragon sprigs, plus more for serving Chilled seltzer, for serving Directions In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month. Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately. Rate it Print