Ingredients
1/4 cup sugar
1/4 cup lightly packed tarragon sprigs, plus more for serving
6 cups peeled, chopped honeydew melon
1/3 cup fresh lemon juice
Floral gin, such as Hendrick's (optional)
Preparation
In a small heatproof bowl, pour 1/2 cup boiling water over sugar and tarragon; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard tarragon.
Add honeydew, lemon juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
Serve over ice, garnished with a tarragon sprig, or refrigerate in an airtight container up to 3 days. If using gin, stir a shot (1-ounce) into each glass before serving.
