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 with 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, Simple Strawberry-Tarragon Purée recipe is a great base for cocktails, curds, popsicles and smoothies, and can be frozen into individual cubes for a colorful spring punch.
Simple Strawberry-Tarragon Purée Recipe
- 1 pound fresh Watmaugh strawberries stems removed and roughly chopped
- 5 ounces unrefined granulated sugar
- 5 ounces cold water
- 5 to 6 stems fresh tarragon roughly chopped
- Juice of 1 medium lemon
- 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 it from burning the bottom, 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 the 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.