Homemade tarragon with brioche bread.
The homeland of this drink is Georgia. It was there, in 1887, that Mitrofan Lagidze, a pharmacist from Tiflis, for the first time began to add aromatic extract of Georgian tarragon, or tarhun, to carbonated water with natural syrups of his own production. Lagidze waters exist in Georgia to this day, but today we suggest you to prepare homemade tarhun and serve it with sweet bread.
Ingredients
| tarragon 1 bunch |
| lime 2 pcs |
| sugar to taste |
| mineral water |
| ice |
| BRIOSH BREAD: |
| milk 220 ml |
| egg yolks 4 pcs |
| butter (soft) 100 g |
| vanilla sugar 1 sachet |
| flour 500 g |
| sugar 4 tbsp. |
| salt 2/3 tsp. |
| dry yeast 5 g |
Instructions
Step 1
Whisk the tarragon, cut stems and leaves, with the sugar, a few ice cubes and a little water in a blender.
Step 2
Strain through a sieve into a bowl. Add the lime juice and add more sugar if necessary.
Step 3
Dilute the concentrated drink with mineral water, add ice and slices of squeezed lime. Serve with sweet brioche bread.
Step 4
For the bread, load all the ingredients into the bread maker and set the main program.
