LEMON AND TARRAGON SYRUP
Ingredients
110g sugar
225ml water
Rind of 1 lemon, pared
10g Tarragon
Method
Put all the ingredients in a saucepan, stir over a moderate heat until the sugar has dissolved.
Bring to boil and simmer 10 mins.
Leave to cool, strain the syrup and store in the fridge.
Use to flavour fruit salads, to macerate strawberries or with poached or grilled peaches.