This is my favorite image from our wedding. I felt it genuinely captured the moment. Sweet, cozy, perfect.
Despite all of our complaining and whining, summer arrived at its usual leisurely pace. Adam and I were gone for most of June and, luckily, had a healthy dose of summer in Hawaii, but it seems our friends back in Portland experienced what us Portlanders are now calling, June-uary. Cool, grey and wet, June has become a month many of us miserably wallow through, while the rest of the country starts working on their tans, until summer bursts from the sky in July. And, boy, has she. It’s toasty. Not HOT, not melting and panting hot, but it’s pretty warm. And what better way to enjoy the dog days of July than with lemonade.
My mom recently assured me that somewhere in our genes is a touch of French blood. We don’t know this for sure, but as (I believe the story goes, and perhaps I should research it before making assertions) the French colonized the island her grandparents, and beyond, are from, São Miguel, Azores, and she believes, as a result, we are just a little bit French. I’ve decided to go with this as an explanation for my love of and attraction to all things French. It’s in my blood, right? It will at least explain my on-the-verge-of-unhealthy use of French tarragon. Damn, I love that herb. I sprinkle it on just about anything. Adam and I recently bought a tarragon plant and I’ve been resisting nibbling on the leaves. Although I think our kitty might be in the dark of night. Evidenced by dusty paw prints on the kitchen table.
Fresh French tarragon with lemons seemed to me a match made in heaven. A little bit of summery bliss in my mouth. This version is on the tart side as I decided to make my simple syrup with raw honey instead of sugar. Feel free to substitute if you prefer a sweeter lemonade.
P.S. If you’d like to see more wedding photos, feel free to “friend” me on Facebook. I have a little gallery there :)
Disclaimer: Not looking to increase my FB friend numbers here, just don’t want to bombard uninterested readers with boring wedding photos ;)
Summer Tarragon Lemonade
Now wouldn’t this be fantastic with a splash or two of gin?
8 organic lemons, juiced
For the simple syrup:
1/2 cup raw honey or sugar
1 bunch fresh tarragon, or other herb
Pour the lemon juice into a large (about a quart) pitcher and set aside.
In a small saucepan warm the honey with 1/2 cup water. Stir in the tarragon.
Bring the honey mix just to the verge of simmer, remove from heat and set aside.
Let sit for 30 minutes, strain and let cool completely.
Add cooled simple syrup to your lemon juice and top with about 4 cups of cold water, depending on the size of your pitcher.
Refrigerate for about an hour, toss in a few ice cubes and garnish with a sprig of tarragon in each glass.