The refreshing Georgian drink has long been known in its homeland, and now it is recognized all over the world. Due to the presence of tarragon herb in the recipe, it has a unique pleasant taste and medicinal properties.
Carbonated lemonade
To make lemonade, you need to take 40 g of fresh tarragon and rinse it thoroughly in running water. If tarragon is available, you can safely prepare a drink from it, because they are one and the same. It turns out that the French have long been using this herb in cooking and call it a little dragon, which sounds like "tarragon" in French.
Then you should chop the dried tarragon with a sharp knife. You can pass the greens through a blender, getting a green herbal gruel at the exit, but then half of the necessary healing juice will remain on the walls of the flask. Therefore, after grinding, be sure to wash the container with a small amount of water. This liquid will then need to be used in the recipe.
Two lemons and a lime, washed and wiped dry, must be cut in half across. Use a juicer to squeeze the juice out of the citrus fruit. Sugar syrup is cooked from 300 g of sugar and the same water that was washed in the blender. Before adding freshly squeezed citrus fruit juice to it, be sure to cool the syrup to room temperature. During heat treatment, vitamin C loses all its beneficial properties.
One and a half liters of carbonated water is poured into a two-liter plastic bottle in order to push chopped tarragon through the neck into the free space. There is also poured a mixture of juice with syrup and sour water, which was used to wash the dishes. The bottle, tightly closed with a lid, is placed in a dark, cold place for 2-4 hours. Strain the lemonade through a strainer and cheesecloth before serving. Brown sugar or a few drops of chicory can be used to give the drink a pleasant tea color.
Tarragon infusion
The second method of preparing this refreshing drink differs in that it does not use a carbonated liquid, but a decoction is made based on ordinary drinking water. It is necessary to cook the syrup from one and a half glasses of sugar and half a liter of liquid. Pour the rest of the water into a saucepan and bring it to a boil.
From two lemons and one lime, cut off on both sides by 2 cm. Take 40 g of tarragon, grind it together with the cut off ends of lemon and lime, throw everything into hot, but not boiling water. Leave the contents of the pan to infuse in a warm place under a lid for 2-4 hours.
All that is left of limes and lemons is cut into thin, beautiful plastics. It is necessary to strain the cooled infusion through a sieve with gauze and mix with sugar syrup. Then put citrus slices in it. When serving, you can toss into glasses over a peppermint leaf.
