Tarhun drink at home

The recipes for the Tarhun drink at home are simple to perform and allow you to make it as useful as possible. A store drink does not always meet expectations, it may contain chemical substitutes for the plant extract. All the benefits of tarragon (tarragon) can be obtained at home without spending a lot of time, and experiment with different recipes, adding mint, lemon balm, lemon or berries.

The benefits of the drink Tarhun

The most pronounced of the properties of tarragon is a tonic, invigorating effect, the ability to raise mood. Herb lemonade is refreshing in the heat, chemically making it easier for the body to deal with congestion.

Features of the chemical composition of tarragon:

1. The combination of a high content of ascorbic acid with significant amounts of other vitamins makes it possible to consider the drink as a prophylactic agent for vitamin deficiency. Tarragon herb is one of the first among the means to prevent scurvy.
2. The unique balance of potassium, magnesium, sodium, calcium supports the work of the cardiovascular system, nourishes the muscles (primarily the heart), and prevents osteoporosis.
3. Rare microelements: selenium, zinc, copper, iron - with regular intake of tarragon, they can saturate the body with the necessary substances, just like fruits or vegetables.
4. The presence of polyunsaturated acids has a beneficial effect on the brain, revives metabolic processes, accelerating cell regeneration.

Homemade tarragon lemonade is able to preserve the healing properties of the plant as much as possible. A drink taken in a glass a day can affect the following organs and systems:

• gastrointestinal tract - stimulation of digestion, increased appetite;
• cardiovascular system: strengthening the walls of blood vessels, prevention of atherosclerotic changes;
• genitourinary system: strengthening the work of the endocrine glands, increasing libido, diuretic effect;
• immune system: increasing resistance to viral, bacterial, fungal respiratory infections;
• nervous system: treatment of migraines, insomnia, depressive conditions, relief of pains of various localization.

Calorie content of lemonade Tarhun

The chemical composition of homemade and industrial tarragon lemonade is very different. Since the ingredients in the drinks are different, the energy value of similar-tasting liquids also differs.

Homemade lemonade contains about 50 kcal per 100 ml. This figure can fluctuate greatly, depending on the composition of the recipe and the sweetness of the drink. The calorie content of such a drink is easy to adjust by changing the amount of sugar or water.

Nutritional value of homemade Tarhun lemonade based on 100 ml of ready-made drink and in% of the average daily requirement.

The store product also has a different composition at the discretion of the manufacturer. Lemonade may contain sugar substitutes, preservatives, stabilizers, dyes that are not high in calories but have no health benefits. Therefore, the indicated figures, which turned out to be smaller, do not mean the harmlessness of the drink for the body.

Estimated nutritional value of the store drink Tarhun (per 100 ml).

Benefit or harm will bring a drink, determines not only its origin. Homemade and store-bought lemonades should not be consumed in large quantities. The drink obtained by industrial methods is dangerous by chemical components, and the homemade drink requires dosing due to the strong medicinal properties of the tarragon herb. For an adult, the daily norm of lemonade from natural herbs is no more than 500 ml, children are recommended half the amount.

What is Tarhun lemonade made of?

Tarhun first appeared as a drink in Georgia. It was created by M. Logidze, a pharmacist from Tiflis, who made recipes for refreshing drinks based on carbonated water and homemade syrups. So in 1887, an extract of a local variety of tarragon herb - chukhpuch was added to the usual lemonade. The successful find of the pharmacist allowed combining the refreshing properties of the drink with the benefits of Caucasian tarragon.

The sweet non-alcoholic drink Tarhun became widespread in the Soviet period, when it was produced unchanged, emerald green in color, according to one established recipe.

Modern lemonade based on natural extract can be yellow in color. The store product, in a form close to the traditional recipe, includes citric acid, sugar, natural tarragon extract, soda water. For the preservation of lemonade, preservatives are added to the composition. Emerald color is most often the result of the addition of yellow and blue dyes.

The herb extract can be replaced with synthetic counterparts or other additives that mimic the flavor of tarragon. Therefore, before buying lemonade, you should pay attention to the inscription on the label: the phrase "with tarragon extract" indicates the presence of natural raw materials, "with the taste of tarragon" - does not guarantee full compliance with the name.

How to make Tarhun at home

Self-made lemonade does not harm health, refreshes, gives strength, saturates the body with necessary substances all year round. It is not difficult to make homemade tarragon tasty and healthy, following a few rules.

Features of making homemade tarragon lemonade:

1. The green tarragon leaves provide the drink with a mild taste and a classic emerald hue. Dry raw materials impart spiciness and color to lemonade, close to yellowish.
2. When grinding raw materials to a pasty state in a blender, the drink will turn out to be unclear, but will take maximum benefit from the herb. By infusing slightly crumpled leaves for a long time, a more transparent consistency is obtained.
3. The softer the water taken to make the syrup, the more willingly the plant will give its aroma, color and nutrients to the drink.
4. Using any recipe, you should make sure that the amount of grass does not exceed 1 tablespoon per 250 ml of ready-made lemonade. Using more tarragon can spoil the taste of the drink and harm your health.

What can be made from tarragon herb

Tarragon, referring to wormwood, does not contain the bitterness characteristic of this botanical family.The unique aroma and unusual taste of the herb is widely used in Asian, Caucasian, Mediterranean cuisines. The seasoning complements sweet, salty dishes well, and is perfectly compatible with vinegars, fruit and citrus acids.

The use of tarragon in cooking:

1. Fresh spicy herbs are added to vegetable, meat, fish salads. Cooling notes of tarragon are also appropriate in fruit mixes.
2. The dry spice is used for flavoring the first and second courses, added at the end of cooking. Cold soups are seasoned with green leaves.
3. The aroma of tarragon goes well with any types of meat, fish, poultry. The spice is added when pickling, baking, stewing meat dishes.
4. When canning at home, tarragon not only flavors the workpieces, but also serves as an additional preservative. The twigs of the plant are added to marinades and pickles, to soaked apples.
5. The menthol notes of tarragon are appropriate when cooking fruit and berry compotes, jams, syrups. Plants make independent sweet dishes from green leaves: jam, jelly, concentrated syrups.
6. The taste of the herb is well revealed in white sauces, mustard, when mixed with oils or vinegar in salad dressings.

The unique color and refreshing aroma goes well with spirits and soft drinks. Tarragon can be added to tea, compote, smoothies, vegetable juices. Popular homemade recipes for alcoholic beverages infused with tarragon or mixed with tarragon syrup.

The classic recipe for tarragon at home

For the traditional method of preparing the drink, you will need a bunch of fresh tarragon herb and 1 liter of soda water. The rest of the ingredients:

• still drinking water - 300 ml;
• sugar - 200 g;
• lemon - optional.

The cooking process consists in preparing a sweet syrup extract and diluting it with mineral water.

Homemade Tarragon recipe step by step with a photo of the finished product:

1. Syrup is boiled from the total amount of sugar and 300 ml of ordinary pure water. It is not necessary to boil the composition to density. It is enough to wait for the crystals to dissolve and bring the mixture to a boil.
2. Leaves and tender shoots of tarragon are placed in a wooden mortar, kneaded with a pestle until juice appears.
3. The greens are poured with a hot sweet composition, covered tightly and left to infuse for 3 hours.
4. The present syrup is decanted, and the remaining mass is squeezed through cheesecloth.

The prepared syrup can be diluted with mineral water and served with ice cubes. Most often, the sweet taste of the drink seems sugary, so citric acid or citrus juice is added to the composition. To regulate the taste, it is enough to add the juice of one medium lemon to this recipe.

As you can see in the photo, the drink Tarhun, made independently, differs in a more delicate color from its industrial counterpart. Normally, homemade lemonade is a little cloudy, but it gets all the positive qualities of the herb.

Homemade tarragon syrup recipe

Tarragon syrup can be made in advance and stored in the refrigerator. By diluting the concentrated composition with mineral or ordinary drinking water, you can quickly prepare lemonade in the right amount.

Components:

• fresh tarragon greens with shoots and stems - 150 g;
• filtered drinking water - 500 ml;
• white refined sugar - 500 g;
• citric acid (powder) - 5 g (1 tsp);
• juice of half a lemon.

Syrup preparation:

1. Chop the leaves and stems of tarragon with a knife or blender, chop the lemon at random along with the peel.
2. Pour water into the green mass with lemon and heat the composition in a water bath for at least 60 minutes.
3. Strain the infusion and squeeze the leftovers from the leaves into one cooking pot.
4. Stir in citric acid, sugar and cook until thickened.

Hot syrup is packaged in sterile small containers and sealed tightly. The concentrate is applicable not only for the quick production of lemonade. It can be added to sauces for meat or salad dressings, to prepare alcoholic cocktails, pour over ice cream and desserts.

Homemade lemonade with tarragon and lemon

The taste of tarragon is interesting in itself, but often requires acid balancing in sweet drinks. The aroma of natural citrus is best combined with tarragon. The quick lemon tarragon recipe is the most popular way to make homemade lemonade, without the need to sit for a long time.

Ingredients:

• fresh tarragon leaves without cuttings - 30 g;
• sugar - 100 g;
• boiled water - 100 ml;
• mineral water with gas - 500 ml;
• juice of one medium lemon;
• ice crumbs.

Preparation:

1. Tarragon greens and sugar are placed in a blender bowl and beat, adding a little boiled water.
2. The resulting mixture is filtered, slightly squeezing out the thick mass.
3. The concentrate is diluted with sparkling water and lemon juice.

The drink will turn out to be not completely transparent, but the color of the lemonade is classic, bright green, and the taste is closest to industrial concentrates. Before use, fill the glass with ice crumbs by 1/3, and then pour in the drink.

Delicious tarragon and mint drink

The aromatic herbs combine beautifully and provide an enhanced menthol flavor to the lemonade. The tarragon and mint drink is even more pleasant to drink in the heat, because both plants have a cooling effect.

Components:

• greens of tarragon and mint, taken together, - not less than 150 g;
• filtered or boiled water - 1 liter;
• white sugar - 200 g;
• lemon, orange or lime juice - 50 ml.

Cooking mint-tarragon lemonade step by step:

1. The leaves of tarragon and mint are placed in a blender, half of the sugar rate is added, citrus juice is added and crushed.
2. All the water is poured into the mixture, the container is covered and left overnight.
3. The infused composition is filtered in the morning, the sweetness is adjusted by adding the remaining sugar.

The ready-made lemonade is stored in the refrigerator, ice is added when serving. The composition turns out to be concentrated, for children it can be additionally diluted with sparkling water.

How to make tarragon lemonade at home: recipe with lime

The acidic environment promotes the release of nutrients from the green leaves of tarragon. And the high content of ascorbic acid helps them to be better absorbed in the body. Therefore, popular recipes for tarragon with citrus fruits are not only tasty, but also healthy.

Ingredients for Lime Lemonade:

• tarragon greens with stems - 200 g;
• lime - 2 pcs.;
• sugar - 1 glass;
• water can be added to taste.

To prepare a drink, the greens along with the stems are finely chopped with a knife, sugar is added and, adding a little water, boiled in a water bath. When the composition becomes a little viscous, it is decanted and diluted with lime juice. This syrup is diluted with mineral water to taste just before serving.

How to make tarragon from dry tarragon

You can make Tarhun at home not only from fresh herbs. Self-dried herb or store-bought condiment can also be used to make lemonade. Its color and taste will differ from the traditional one, but it will become more pungent and spicy.

Ingredients:

• dry, chopped tarragon herb - 2 tbsp. l .;
• drinking water - 250 ml;
• sugar - 100 g;
• lemon juice - 50 g;
• mineral water to taste.

It is not recommended to cook dry tarragon herb for a long time, therefore, to obtain a fragrant drink, the raw materials are infused for a long time. The syrup is not thickened, but a sweet infusion is used.

Preparation:

1. Pour the grass with water, add sugar, bring to a boil.
2. Cover tightly and allow to obtain an aqueous extract.
3. After a few hours, when the liquid acquires a characteristic color, the composition can be filtered. The best result is obtained after 24 hours of standing.

The resulting concentrated extract is diluted in half with mineral water, lemon juice is poured in, bringing to the required taste. You can replace tarragon with dry grass in any lemonade recipe.

How to cook tarragon with honey at home

The amount of sugar in lemonade is regulated arbitrarily, the quality of the drink does not suffer from this, and the calorie content is significantly reduced.If desired, the sweetness of Tarragon at home can be added by adding honey. In this case, sugar is replaced both completely in the same amount, and partially.

Tarragon compote with gooseberries

An original combination is obtained by adding tarragon to fruit and berry compotes. Green gooseberries with an emerald hue of spicy herb look especially impressive.

It is not necessary to grind tarragon for this method of making lemonade. A few sprigs of tarragon are added to the hot gooseberry compote right after the stove is turned off. Insist under the lid until the drink cools down, take out the grass and consume the drink chilled.

For 3 liters of compote, no more than 4 branches of fresh grass or 3 tbsp. l. dry tarragon. In the latter case, the drink will have to be filtered. A good combination is obtained by adding a few shoots of mint and lemon balm along with tarragon.

Homemade tarragon, mint and strawberry lemonade recipe

All components in this drink are used fresh, so the taste of lemonade is light and refreshing. No pots required for cooking. All the ingredients are put immediately into a decanter, in which Tarragon is supposed to be served.

Composition:

• a bunch of tarragon;
• a few sprigs of mint;
• lemon or lime juice to taste;
• at least 6 large strawberries;
• filtered water.

Sugar is added to this lemonade to taste. One liter of drink will require at least 50 g.

Cooking Tarragon with Strawberries:

1. The citrus fruits are cut into small pieces together with the peel. Squeeze the juice into a jug, send the slices there.
2. Sprigs of greens are laid on top of lemons, berries are added, sugar is added.
3. Pour 1/3 of a jug with hot water, cover and leave to infuse.

Mineral water is added to the cooled drink to the top of the decanter, ice cubes are added and served. At home, any Tarragon recipes can be repeated without soda, the refreshing taste and unusual pungency of the drink are great with ordinary water.

Refreshing tarragon tea recipe

The menthol flavor and fresh aroma of tarragon are not limited to chilled drinks. Tarragon added when brewing tea also helps to cheer up and endure the heat. It is not for nothing that Eastern peoples quench their thirst with hot drinks.

Making green tea with tarragon:

• prepare a mixture of 2 tsp. green tea, 1 tsp. dried tarragon and a few pieces of dried pomegranate peel;
• pour the mixture into a large teapot, pour 250 ml of boiling water;
• tea is infused for at least 10 minutes, then another 250 ml of boiling water is added;
• after 10 minutes, the drink can be tasted.

The infusion of tarragon in a hot drink occurs until it cools down. Then you can add ice to the tea and use it like regular lemonade.

Conclusion

Recipes for the Tarhun drink at home are designed for a few minutes, can take several hours or even days. Everyone can choose a convenient way to make lemonade or create their own unique recipe. The benefits of tarragon in homemade drinks are fully preserved and can be supplemented with a variety of components for every taste.

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