1 1/4 C. Water

3/4 C. Sugar

5” branch Tarragon

2 C. Dry White Wine such as Sauvignon Blanc, or Champagne

1 T. minced Tarragon Leaves

1/3 C. minced Red Onion

 

Combine water, sugar and tarragon branch in a small saucepan over medium heat.  Stir well and bring to a boil.  Boil 30 seconds; remove from heat and cover.  Let stand and steep at room temperature until sugar syrup is completely cool.  Remove and discard tarragon.  Combine syrup with wine.  Freeze in an ice cream maker according to manufacturer’s directions.  Just before it is frozen, add minced tarragon and onion.