When you’ve been waiting for strawberry season for way too many months and get a little overzealous at the farm stand, make a simple purée with your extra fruit and freshly picked tarragon for a nice hit of anise. You could certainly use other herbs like basil, too, but if you’re looking to add a little more sophistication, try tarragon. This easy recipe is a great base for cocktails, curds, popsicles and smoothies, and can be frozen into individual cubes for a colorful spring punch.
stems removed and roughly chopped
Pour strawberries, water and sugar into a medium pot and stir to combine. Heat over medium-low heat 5 to 10 minutes, stirring once every few minutes to prevent, until strawberries are soft and syrup has slightly thickened. Remove from heat and let cool for 30 minutes.
Once cool, pour stewed strawberries with syrup into a blender and add chopped tarragon and juice of one lemon. Cover and blend until fruit is completely pureed. Pour purée into resealable container and chill over night
The next day, pour purée through a fine mesh sieve to remove large pieces of tarragon, and store infused strawberry purée tightly covered in refrigerator until ready to use.
Photography by Emma K. Morris