The aniseed flavours of fresh tarragon combined with lemon make a fabulously tasty syrup for marinating summer fruits like green grapes, honeydew melon, kiwifruit or pineapple. The most tedious job here is peeling the grapes, so pick large seedless ones and sit down to prepare them. They will absorb flavours much better than if left unpeeled.

Ingredients

• 1 cup water
• ½ cup sweet white dessert-style wine
• ½ cup sugar
• grated rind and juice one lemon
• about 16 tarragon leaves
• 1 kg green grapes

Method

1. Put the water, white wine, sugar lemon rind and juice and tarragon leaves into a saucepan and stir over a low heat until the sugar has dissolved. Simmer for 2 minutes before removing from the heat. Cool.
2. Peel the grapes and place in a lidded container. Pour over the syrup and seal. Keep refrigerated overnight to allow the flavours to mellow.
3. Serve with whipped cream mixed with yoghurt or the Wine Syllabub (see Almond and Apricot Trifles).