This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.
Recipe information
Total Time
25 minutes
Yield
8 Servings
Ingredients
¼
cup sugar
¼
cup (packed) fresh tarragon leaves, plus more for serving
4
blood oranges
4
clementines
2
navel oranges
2
tangerines
Preparation
Step 1
Combine sugar, ¼ cup tarragon, and ¼ cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Step 2
Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into ¼”-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
Step 3
DO AHEAD: Syrup can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 4 Total Sugars (g) 20 Protein (g) 1 Sodium (mg) 25