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    Cherries in Tarragon Lemon Syrup

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    Cherries in Tarragon Lemon Syrup

    Tarragon infused into sweet syrups imbues them with a delicate anise-like taste. It gives fruit salads a subtle, fresh flavour.

    Serves: 4


    • 1 lemon, finely pared and juiced
    • 115g granulated sugar
    • 4 sprigs tarragon
    • 150ml water
    • 3 tablespoons kirsch
    • 450g fat, juicy cherries
    • 125g blueberries
    • 250g strawberries
    • To serve
    • Thick double cream


    1. Place the lemon peel in a non-corrosive pan with the sugar, tarragon and water. Dissolve the sugar and simmer gently for 10 minutes. Remove from the heat and add the lemon juice and kirsch.
    2. Meanwhile, stem, halve and stone the cherries, holding them over a bowl as you do so to catch their juice. Add the remaining fruit before pouring in the warm syrup. You can strain it, but the tarragon and lemon peel look very pretty in among the fruit. Serve warm, cold or chilled, with plenty of thick double cream.

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