Tarragon simple syrup and fresh lemon juice are transformed into a granita, then blended with gin to make this refreshing slushie.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, 8 sprigs tarragon, and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat; let cool completely.

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  • Remove and discard tarragon. Pour syrup into a freezer-safe 9-by-13-inch baking dish. Stir in lemon juice and 2 cups cold water. Freeze until solid, at least 6 hours and up to 1 day.

  • Remove from freezer; scrape surface of mixture with the tines of a fork until flaky. (If too firm to scrape, let stand at room temperature 10 minutes.) Transfer to a blender with gin and 2 cups ice-cold water. Blend until smooth. (Mixture can be returned to freezer at this point until ready to serve.) Divide among chilled serving glasses, garnish with tarragon sprigs and lemon wedges, and serve immediately.

Cook's Notes

If your blender bowl is smaller than eight-cup capacity, blend half of the frozen lemon mixture with one cup water and four ounces gin, then repeat the process with the remaining mixture, water, and gin.

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