This flavorful drink is perfect for a fall garden party. The idea for it came about after I used frozen grapes from our freezer to cool down some sparkling water since we didn’t have any ice. The anise-like flavor of tarragon syrup goes well with sweet, refreshing grape juice. Topping off the concentrate with sparkling water and adding frozen grapes makes it a modern, fun treat. —Bryant Terry
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4 – 6 Servings
cup raw sugar
cup (packed) finely chopped tarragon
lb. seedless red grapes, preferably organic
Tbsp. fresh lemon juice
cups sparkling water, chilled until almost frozen
Tarragon sprigs (for serving)
Heat raw sugar, tarragon, and ½ cup water in a small saucepan over low heat, stirring, until mixture is hot to the touch and sugar is dissolved, about 3 minutes. Let cool, then strain through a fine-mesh sieve into an airtight container or small bowl. Cover and chill until cold, at least 30 minutes.
Do ahead: Syrup can be made 1 week ahead. Keep chilled.
Freeze one third of grapes on a large plate until frozen solid, about 3 hours.
Purée remaining grapes in a blender until mostly smooth. Strain through fine-mesh sieve into a pitcher, pressing on solids to release as much juice as possible; discard solids. (You should have about 1¼ cups juice.)
Stir in lemon juice and ¼ cup tarragon syrup. Pour in sparkling water and stir gently to combine. Taste and add more syrup if needed to sweeten further.
To serve, place a handful of frozen grapes in each glass, pour in spritzer, and garnish each with a tarragon sprig.
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