A simple recipe for a traditional Strawberry-Tarragon Purée with tons of fresh strawberries, a hint of tarragon, this is perfect for mixing into cocktails, yogurt, or over ice cream!
1pound freshWatmaugh strawberriesstems removed and roughly chopped
5ouncesunrefined granulated sugar
5ouncescold water
5to 6 stemsfresh tarragonroughly chopped
Juiceof 1 mediumlemon
Instructions
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.