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Tangy Tarragon Lemonade

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Tarragon Lemonade is a step up from generic lemonade, and can be served frozen or over ice. Perfect for a hot summer day.

Tarragon Lemonade Recipe Beauty and the Beets

Tarragon is an herb that gets easily overlooked behind the more popular basil and cilantro plants. It’s power is very underrated which is a disgrace, since it can be used in a variety of dishes including fish, mashed potatoes, and even lemonade.

Tarragon Beauty and the Beets

Tarragon is native to Russia and Western Asia, but was introduced to France by St. Catherine, on a visit to Pope Clement VI in the 14th Century. Today, it’s most popular in dishes from France, England, and the United States.

Copy of Beauty and the Beets Marinated Brussels Sprouts #SundaySupper

I grew up eating these Marinated Brussels Sprouts, which uses a tarragon vinegar and olive oil as a marinade. Not only did this recipe introduce me to the world of Brussels Sprout (still one of my favorite vegetables to this day), I was also introduced to the world of spices and herbs. Tarragon provides a subtle licorice flavor to anything it’s paired with, which is ironic because I used to dislike, strongly dislike licorice (something I have sort of grown out of since I discovered the flavor of fennel as well).

Tarragon syrup lemonade Beauty and the Beets

Fresh tarragon tends to last in my refrigerator longer than most herbs, especially if I store it in a damp rolled paper towel in an airtight plastic zip bag. My favorite salad dressing is this Creamy Tarragon Dressing, which I will also use for a dip with raw vegetables.

Tarragon Lemonade is a fresh and new alternative to regular lemonade. It’s also delicious over ice with a shot of gin.

Tarragon Lemonade Beauty and the Beets
Tangy Tarragon Lemonade

Tangy Tarragon Lemonade

Yield: serves 6


For the Tarragon Sugar Syrup

  • 1/2 cup tarragon sprig
  • 3/4 cup sugar
  • 3/4 cup filtered water

For the Lemonade

  • 1 1/4 cup lemon juice
  • 4 cups cold filtered water


For the tarragon sugar syrup:

  1. Bring 1/2 cup tarragon, 3/4 cup sugar, 3/4 cup water to a boil in a saucepan.
  2. Remove from heat and let cool.

For the lemonade:

  1. To a large pitcher add the 1 1/4 cups lemon juice, 4 cups cold water, and tarragon sugar syrup and mix.
  2. Fill serving glass with ice and pour lemonade over top.

Did you make this recipe?

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