Simple Syrup: In a non-reactive pan combine water, sugar and chopped tarragon. Bring to a simmer and cook for five minutes. Remove from heat and cool. Strain. Transfer to squeeze bottle or jar and refrigerate. Keeps for several months. Makes about 3 cups.
Tarragon Lemonade: Mix water, simple syrup and concentrated lemon juice together in pitcher. Stir until well combined. Serve over ice.
Remaining syrup may be used to make individual drinks. Add 1-2 tablespoons to sparkling water or lemonade.
Also great as a mixer for summer cocktails.