Tarragon offers an intriguing twist to summer desserts, elevating flavors with its herbal notes. Options include Tarragon and Lemon Sorbet, which serves as a revitalizing palate cleanser. Other highlights are the Tarragon-Infused Strawberry Shortcake and the creamy Tarragon Panna Cotta with Berry Compote. For indulgence, try Honey Tarragon Ice Cream or a delightful Tarragon Peach Crumble. These unique desserts showcase tarragon’s versatility, inviting culinary exploration through inventive flavors and combinations. More exciting recipes await discovery.
Tarragon and Lemon Sorbet
Tarragon and Lemon Sorbet is a deliciously invigorating dessert that combines the unique herbal notes of tarragon with the bright acidity of lemon. This sorbet is perfect for warm summer days or as a palate cleanser between courses at a fancy dinner party.
With a preparation time of approximately 15 minutes plus freezing time, this dessert is easy to make and will impress your guests with its sophisticated flavor profile.
Ingredients
- 1 cup fresh lemon juice
- 1 cup sugar
- 2 cups water
- 1/4 cup fresh tarragon leaves, finely chopped
- Zest of 2 lemons
- A pinch of salt
Cooking Steps
- In a saucepan, combine the sugar and water over medium heat. Stir until the sugar is completely dissolved.
- Remove the saucepan from heat and let it cool for a few minutes.
- Stir in the lemon juice, lemon zest, chopped tarragon, and a pinch of salt into the sugar-water mixture.
- Allow the mixture to steep for about 30 minutes to 1 hour for the flavors to meld.
- Strain the mixture through a fine-mesh sieve into a shallow dish to remove the tarragon leaves and lemon zest.
- Place the dish in the freezer and let it freeze for about 4-6 hours, or until solid.
- Once frozen, scrape the surface with a fork to create a fluffy texture, then serve in chilled bowls.
Variations & Tips
- For a creamier texture, you can substitute half of the water with coconut milk or heavy cream.
- Add a splash of vodka or gin to the mixture before freezing to create a more adult version with an interesting twist.
- If fresh tarragon is not available, dried tarragon can be used, but in smaller amounts as it is more concentrated in flavor.
- Garnish the sorbet with additional fresh tarragon leaves or lemon slices for a beautiful presentation.
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Tarragon-infused Strawberry Shortcake
Tarragon-infused Strawberry Shortcake is a revitalizing twist on the classic dessert, ideal for summer gatherings or a delightful treat after a family barbecue. The unique essence of tarragon complements the sweet, juicy strawberries, making it a flavorful experience that will impress your guests.
This dish requires about 30 minutes of preparation time and an additional 30 minutes of chilling, making it perfect for anyone looking to make a quick but unique dessert.
Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 batch of homemade or store-bought shortcakes (approximately 6-8)
Cooking Steps:
- In a mixing bowl, combine the sliced strawberries, granulated sugar, and chopped tarragon. Toss gently to combine and let it sit for about 20 minutes to allow the flavors to meld and the strawberries to release their juices.
- Meanwhile, prepare the whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. Using a hand mixer or whisk, beat the cream until soft peaks form.
- Assemble the shortcake: Cut the shortcake in half horizontally, spoon a generous portion of the strawberry mixture onto the bottom half, and top with a dollop of whipped cream. Place the top half of the shortcake on and finish with more strawberries and whipped cream if desired.
- For an extra touch, you can chill the assembled shortcakes in the refrigerator for 10-15 minutes before serving.
Variations & Tips:
- For a more sophisticated flavor, consider infusing the whipping cream with tarragon by heating it gently on the stove, letting it steep for 15 minutes, then chilling it before whipping.
- Swap the strawberries for other berries like raspberries or blueberries, combined with tarragon for a different twist.
- For added crunch, sprinkle some toasted almond slivers on top before serving.
- If you prefer a lighter version, replace the heavy cream with Greek yogurt or a dairy-free alternative.
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Tarragon Panna Cotta With Berry Compote
Tarragon Panna Cotta with Berry Compote is an elegant and revitalizing dessert that combines the creamy richness of panna cotta with the aromatic notes of fresh tarragon.
This dish is ideal for summer gatherings, romantic dinners, or any occasion that calls for a sophisticated yet effortless dessert. With a preparation time of approximately 30 minutes, plus chilling time, it’s a wonderful way to impress your guests without spending all day in the kitchen.
Ingredients:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon fresh tarragon leaves, chopped
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey or sugar (for compote)
- 1 tablespoon lemon juice
Cooking Steps:
- In a small bowl, sprinkle the powdered gelatin over the cold water and let it sit for about 5 minutes to soften.
- In a saucepan, combine the heavy cream, sugar, chopped tarragon, vanilla extract, and a pinch of salt. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
- Once warm, remove the saucepan from the heat and stir in the softened gelatin until completely dissolved.
- Strain the mixture through a fine mesh sieve into a bowl to remove the tarragon leaves, ensuring a smooth panna cotta.
- Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.
- While the panna cotta is chilling, prepare the berry compote. In a small saucepan, combine the mixed berries, honey (or sugar), and lemon juice. Cook over medium heat until the berries start to break down and release their juices, about 5-10 minutes. Remove from heat and let it cool.
- Once the panna cotta has set, carefully remove it from the molds (if using) and top each serving with the berry compote before serving.
Variations and Tips:
- For a more intense tarragon flavor, consider infusing the cream with additional tarragon by letting it steep for 30 minutes before straining and adding gelatin.
- You can substitute the mixed berries with your favorite fruits, such as peaches or cherries, for different flavor profiles.
- This dessert can be made a day ahead, making it a perfect choice for entertaining.
- To create a visual appeal, add fresh whole berries and a sprig of tarragon on top of the panna cotta just before serving.
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Honey Tarragon Ice Cream
Honey Tarragon Ice Cream is a unique and invigorating dessert that beautifully marries the herbal notes of tarragon with the natural sweetness of honey. This creamy treat is perfect for summer gatherings, garden parties, or simply as an indulgent way to cool down on a hot day.
With a preparation time of about 30 minutes, plus chilling and churning time, this ice cream is a delightful project for both seasoned cooks and novice bakers looking to impress their guests.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 1/4 cup fresh tarragon leaves, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- 5 large egg yolks
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, honey, and chopped tarragon. Heat over medium heat until the mixture just begins to simmer, stirring occasionally.
- Once simmering, remove from heat and let it steep for about 15-20 minutes to infuse the tarragon flavor.
- In a separate bowl, whisk together the egg yolks and salt until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper them, preventing curdling.
- Slowly add the tempered egg mixture back into the saucepan with the rest of the cream mixture. Return the saucepan to low heat and cook while stirring constantly until the mixture thickens slightly and coats the back of a spoon (around 5-7 minutes).
- Do not let it boil.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove the tarragon leaves and any cooked egg bits. Stir in the vanilla extract.
- Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Variations and Tips:
- For an extra touch of flavor, you can infuse the cream with lemon zest or add a splash of lemon juice before churning to complement the tarragon’s herbal notes.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30-60 minutes until it reaches the desired consistency.
- Try garnishing your honey tarragon ice cream with candied tarragon leaves or a drizzle of honey for an elegant presentation.
- Experiment with different herbs, such as basil or mint, for a similarly invigorating dessert with a twist.
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Tarragon Peach Crumble
Tarragon Peach Crumble is a delightful summer dessert that combines the sweetness of ripe peaches with the unique anise-like flavor of tarragon. This rustic dish is perfect for family gatherings, dinner parties, or simply as a sweet treat for yourself.
With a preparation time of about 25 minutes and a baking time of 30 minutes, this recipe is both quick and easy, making it suitable for both novice and experienced bakers.
Ingredients:
- 4 ripe peaches, peeled and sliced
- 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried tarragon)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter, diced
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced peaches, tarragon, sugar, and lemon juice. Toss until the peaches are well coated and let them sit for 10 minutes to allow the flavors to meld.
- In another bowl, mix together the rolled oats, flour, brown sugar, and cinnamon. Add the diced cold butter to the mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.
- Pour the peach mixture into a greased 9-inch baking dish, spreading it evenly. Top with the oat crumble mixture, spreading it out evenly to cover the peaches.
- Bake in the preheated oven for about 30 minutes or until the topping is golden brown and the peaches are bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips:
- For added flavor, consider mixing in a handful of nuts such as pecans or almonds into the crumble topping.
- You can substitute fresh tarragon with other herbs like mint or basil for a different twist on flavor.
- Serve this crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for a revitalizing summer treat.
- If peaches are not in season, feel free to use frozen or canned peaches. Just make sure to drain excess liquid to prevent the crumble from becoming soggy.
- Add a splash of vanilla extract to the peach mixture for additional depth of flavor.
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Tarragon Chocolate Chip Cookies
Tarragon Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, offering a unique flavor profile that blends the sweetness of chocolate with the distinct, slightly anise-like taste of tarragon.
Ideal for adventurous bakers and those looking to impress guests with something new, these cookies are perfect for summer gatherings or an afternoon treat. The preparation time is about 15 minutes, with an additional 10-12 minutes for baking.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon fresh tarragon, finely chopped
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Mix in the vanilla extract and the egg, blending until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, combining until just mixed.
- Gently fold in the finely chopped tarragon and chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will appear soft; they will firm up as they cool.
- Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with adding chopped nuts or swapping in different types of chocolate, such as dark chocolate or white chocolate.
- Store the cookies in an airtight container at room temperature for up to one week.
- For an extra flavor boost, consider chilling the cookie dough for 30 minutes before baking to enhance the flavors.
- Adding a pinch of sea salt on top of the cookies right before baking can add a delightful salty contrast to the sweetness.
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Tarragon and Lavender Tart
The Tarragon and Lavender Tart is a delightful summer dessert that marries the herbal notes of tarragon with the fragrant sweetness of lavender, creating a uniquely invigorating flavor profile.
This sophisticated tart is perfect for impressing guests at a summer gathering or as an elegant finish to a special meal. With a preparation time of about 30 minutes (plus chilling time), this dessert can be made ahead of time, allowing you to fully enjoy your summer evening.
Ingredients:
- 1 pre-made tart shell (9 inches)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/3 cup granulated sugar
- 2 tablespoons fresh tarragon leaves, finely chopped
- 1 tablespoon culinary lavender buds
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh tarragon sprigs and lavender flowers for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a medium mixing bowl, combine the heavy cream, sour cream, and granulated sugar. Whisk until the sugar is fully dissolved.
- Add Herbs: Gently fold in the chopped tarragon and lavender buds into the cream mixture.
- Incorporate Eggs: In a separate bowl, whisk the eggs, vanilla extract, and salt together. Gradually add the egg mixture to the cream mixture, stirring until well combined.
- Fill Tart Shell: Pour the filling into the pre-baked tart shell, smoothing the top with a spatula.
- Bake: Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and slightly puffed. The edges should be a light golden color.
- Cool and Chill: Remove the tart from the oven and allow it to cool to room temperature. Once cooled, refrigerate the tart for at least 2 hours to set fully.
- Serve: Before serving, garnish with fresh sprigs of tarragon and lavender flowers if desired. Slice and enjoy!
Variations and Tips:
- Serving Suggestion: Serve with fresh berries or a dollop of whipped cream to complement the tartness.
- Flavor Adjustments: Adjust the amount of tarragon or lavender according to your flavor preferences, noting that both herbs have a strong presence.
- Gluten-Free Option: Substitute the pre-made tart shell with a gluten-free crust made from almond flour or coconut flour.
- Storing: The tart can be kept in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
- Experimentation: For added depth, try including a layer of lemon curd on the bottom of the tart shell before adding the cream filling.
Enjoy your aromatic and flavorful Tarragon and Lavender Tart, a true highlight of summer desserts!
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Tarragon-Infused Granita
Tarragon-infused granita is a revitalizing and elegant frozen dessert that showcases the unique anise-like flavor of tarragon, making it perfect for summer gatherings or a light finish to a meal.
This delightful treat requires minimal preparation and comes together in just about 30 minutes, though you’ll need to allow extra time for freezing. Ideal for those who appreciate herbal flavors in their desserts, it’s also a fantastic option for impressing guests at outdoor brunches or dinner parties.
Ingredients:
- 1 cup water
- 1 cup granulated sugar
- 1 cup fresh tarragon leaves, packed
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Cooking Steps:
- In a medium saucepan, combine the water, granulated sugar, and a pinch of salt. Bring to a boil over medium heat, stirring until the sugar has completely dissolved.
- Once the sugar has dissolved, remove the saucepan from the heat and add the fresh tarragon leaves. Allow it to steep for 15-20 minutes until the liquid is infused with the tarragon flavor.
- Strain the mixture through a fine-mesh sieve into a large bowl, discarding the tarragon leaves. Stir in the fresh lemon juice and lemon zest.
- Pour the infused mixture into a shallow baking dish and place it in the freezer.
- After about 1 hour, use a fork to scrape and aerate the granita, breaking up any ice that forms. Return it to the freezer.
- Repeat this scraping process every 30 minutes until the granita is fluffy and has a granulated texture, usually around 2-3 hours of freeze time.
- To serve, scoop the granita into chilled bowls or glasses and garnish with extra tarragon leaves if desired.
Variations & Tips:
- For a more intense flavor, consider adding a splash of vodka to the mixture before freezing.
- You can experiment by adding different herbs such as mint or basil in combination with tarragon for a unique flavor profile.
- To sweeten your granita, you can substitute part of the sugar with honey or agave syrup.
- Serve the granita with fresh fruit, such as berries or citrus slices, for added color and flavor.
- This granita can also be poured over a scoop of vanilla ice cream for an indulgent twist.
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Tarragon and Citrus Fruit Salad
Tarragon and Citrus Fruit Salad is a revitalizing and vibrant dish that combines the unique anise-like flavor of fresh tarragon with a medley of juicy citrus fruits.
This light and zesty salad is perfect for summer gatherings, picnics, or as a palate cleanser between courses. The preparation time is approximately 15 minutes, making it a quick and easy addition to any meal.
Ingredients:
- 2 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 lemon, peeled and segmented
- 1 lime, peeled and segmented
- 1 cup fresh tarragon leaves, finely chopped
- 2 tablespoons honey (or agave syrup for a vegan option)
- 1 tablespoon olive oil
- Pinch of salt
- Freshly ground black pepper (to taste)
Cooking Steps:
- In a large mixing bowl, combine the orange, grapefruit, lemon, and lime segments. Gently toss them to mix.
- In a small bowl, whisk together the honey, olive oil, salt, and black pepper until well combined.
- Add the chopped tarragon to the citrus mixture, then drizzle the dressing over the top.
- Toss gently to coat all the fruits and tarragon with the dressing, being careful not to break the fruit segments.
- Allow the salad to sit for about 5 minutes to let the flavors meld before serving.
Variations and Tips:
- You can substitute other citrus fruits such as mandarins or blood oranges for a twist on the classic flavors.
- For added texture, consider including a handful of toasted nuts like almonds or walnuts.
- If you love a bit of crunch, toss in some finely diced apples or pears.
- This salad can also be served with a dollop of yogurt or whipped cream for a decadent dessert option.
- Keep it chilled in the refrigerator for up to an hour before serving for the freshest taste.
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Tarragon Meringue Pie
Tarragon Meringue Pie is a unique twist on the classic lemon meringue pie, adding a subtle anise flavor from fresh tarragon that elevates this dessert to a sophisticated level.
This delightful dessert is perfect for summer gatherings, impressing your guests with its revitalizing taste and elegant presentation. The preparation time for this pie is approximately 45 minutes, plus chilling time, making it a manageable yet impressive addition to your dessert table.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh tarragon
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Cooking Steps:
- Preheat your oven to 350°F (175°C). Bake the pre-made pie crust according to package instructions until golden brown. Let it cool completely.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add in the water while stirring until the mixture is smooth.
- Over medium heat, cook the mixture, stirring constantly until it thickens and comes to a gentle boil. Remove from heat.
- In a separate bowl, beat the egg yolks lightly. Gradually add a little of the hot mixture to the yolks to temper them, then pour the tempered yolks back into the saucepan, stirring constantly.
- Return the saucepan to the heat and cook for an additional 2 minutes, continuing to stir. Remove from heat again, and add lemon juice, butter, and chopped tarragon. Stir until the butter is melted and everything is well combined.
- Pour the tarragon filling into the cooled pie crust and spread it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set.
- To make the meringue, in a clean bowl, whip the egg whites with a mixer until frothy. Add cream of tartar and continue to whip until soft peaks form. Gradually incorporate sugar, one tablespoon at a time, until stiff peaks form. Finally, mix in the vanilla extract.
- Spread the meringue over the chilled pie, covering the filling completely. Use a spatula to create peaks in the meringue for added texture.
- Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown. Watch closely to avoid burning.
- Remove from the oven and allow cooling. Chill for at least another hour before serving.
Variations & Tips:
- For added flavor, experiment by incorporating different herbs such as basil or mint along with tarragon.
- Make the filling a day ahead of time to save on preparation the day of serving.
- If you prefer a less sweet meringue, reduce the sugar by 1-2 tablespoons.
- For a citrus twist, substitute a portion of the lemon juice with lime or orange juice.
Enjoy this elegant and unique dessert that will surely bring a revitalizing note to your summertime gatherings!
Tarragon Apple Galette
The Tarragon Apple Galette is a delightful twist on the classic fruit galette, incorporating the aromatic and slightly sweet flavor of tarragon to enhance the tartness of fresh apples. This rustic tart is perfect for summer gatherings, picnics, or as a cozy dessert after dinner. It requires around 1 hour of preparation and cooking time, making it an approachable option for both novice and experienced bakers.
Ingredients
- 1 pre-made pie crust (store-bought or homemade)
- 3 to 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons fresh tarragon, finely chopped (or 1 tablespoon dried tarragon)
- 3 tablespoons sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon flour (for dusting)
- 1 egg (for egg wash)
- Sea salt (a pinch, optional)
Cooking Steps
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the filling: In a large bowl, combine the sliced apples, chopped tarragon, sugar, lemon juice, cinnamon, and a pinch of salt. Toss until the apples are evenly coated, and let sit for about 10-15 minutes to allow the flavors to meld.
- Roll out the crust: On a floured surface, roll out the pie crust into a circle about 12 inches in diameter. Transfer it to a baking sheet lined with parchment paper.
- Assemble the galette: Sprinkle a tablespoon of flour in the center of the crust, then pile the apple mixture on top, leaving a 2-inch border. Gently fold the edges of the crust over the apples, pleating it as you go, to create a rustic look.
- Brush and bake: Beat the egg and brush it over the crust for a golden finish. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the apples are tender.
- Cool and serve: Once baked, let the galette cool for 10 minutes before slicing. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Variations and Tips
- Add nuts: For a crunch, toss in some chopped walnuts or pecans with the apple filling.
- Experiment with fruits: Try mixing in pears or berries along with the apples for a variation on the filling.
- Herb swap: If tarragon is not available, substitute it with fresh rosemary or thyme for a different flavor profile.
- Make-ahead: You can prepare the filling a day in advance and assemble the galette just before baking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven for the best texture.
This Tarragon Apple Galette is sure to impress your guests with its unique flavor and rustic charm! Enjoy the blend of sweet and savory as summer winds down.
