Skip to content
Homemade tarragon, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, Beverages, Russian cuisine, Lemonade

Ingredients portion 5

Estragon ½ bundle

Water 1 l

Lemon 1 piece

Honey 2 tablespoons

Fresh berries to taste

Cooking instructions 10 minutes

1 Squeeze the juice out of the lemon or use the whole lemon, peeling and pitting. Separate the tarragon leaves from the sticks and blend all the ingredients together well in a blender. The drink should be smooth, without any floating pieces of herbs or lemon.

2 It is best to pour the tarragon into glasses at once, adding ice or berries.

Romano leaf salad with blue cheese dressing

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .