Strawberry Tarragon Shrub Recipes

Steps:

• In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.
• Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.
• Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately.

Steps:

• Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again.
• Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds or, if you don't want to turn out the puddings, just have 6 teacups or ramekins ready on a flat tray.
• Stir the caster sugar into the pan, bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Pour the mixture into the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
• Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, then taste for sweetness. Toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for 3-4 secs before turning onto plates. Add a little chopped tarragon to the strawberry sauce, then spoon over or around the wobbly creams. Garnish each panna cotta with a tarragon sprig, if you like.

Steps:

• In a large nonreactive pot (such as stainless steel), combine peaches, sugar, and bay leaves. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard bay leaves. Strain shrub base; reserve pickled peaches (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
• Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more bay leaves and fresh peaches, if desired. Serve immediately.