Drinks
Tarkhuna (Georgian Tarragon Soda)
The Quirky Foodster Team
Ingredients
- 1 large bunch fresh tarragon (about 50g)
- 200 g (1 cup) sugar
- 1 litre (4 cups) water, divided
- 1 tbsp lemon juice
- 500 ml (2 cups) sparkling water, chilled
Method
- Roughly chop the tarragon and place in a saucepan with half the water and the sugar.
- Bring to a gentle simmer, stirring to dissolve the sugar, then reduce heat and simmer for 10 minutes to extract the tarragon's flavour and colour.
- Remove from heat, stir in the lemon juice, and let steep for 20 minutes as it cools.
- Strain through a fine sieve into a pitcher, pressing on the tarragon to extract all the syrup.
- Add the remaining still water to the syrup and chill thoroughly.
- To serve, mix the chilled syrup with sparkling water to taste, adjusting sweetness with extra syrup if desired.
Introduction: Tarkhuna is a bright green, tarragon-flavoured soft drink that has been a beloved fixture of Georgian summers for decades, its distinctive herbal sweetness and vivid colour making it instantly recognizable.
Cultural Background: Tarkhuna is a bright green, tarragon-flavoured soft drink that has been a beloved fixture of Georgian summers for decades, its distinctive herbal sweetness and vivid colour making it instantly recognizable. It is commercially bottled today but has roots in home-brewed herbal syrups.
Tips: A small pinch of blue food-safe colouring can deepen the classic bright green hue if the natural tarragon colour is too pale, though this is optional.
Variations: Some households add a few mint leaves alongside the tarragon for extra freshness; the syrup base can also be used over ice with a splash of vodka for an adult version.
Storage: Refrigerate the syrup (before adding sparkling water) in a sealed bottle for up to 2 weeks.
Reheating: Not applicable; served chilled.
Nutrition: Approx. 90 kcal, 0 g protein, 0 g fat, 23 g carbohydrate per 250ml serving.
FAQs:
Q: Why is Tarkhuna green?
A: The colour comes naturally from the tarragon leaves, though commercial versions often add food colouring to intensify it.
Q: Can I use dried tarragon?
A: Fresh tarragon gives the best colour and aroma; if using dried, use about a third of the quantity and expect a milder flavour and less vivid colour.
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