Tarragon Sugar

• 100 g (3½ oz) tarragon (leaves and stalks)
• 750 ml (1½

Place the tarragon, water and malic acid in a large vac bag and seal with maximum pressure allowed without spillage. Leave to infuse at room temperature for 24 hours.

Strain the infusion using a chinois and save the liquid. Add the saved liquid, along with the sugar, to a heavy-duty blender and blend at a medium–high speed. Strain.