Step 1For the tarragon syrup, combine the sugar, 1 cup water and the minced tarragon in a small saucepan. Heat to boiling, then reduce the heat and simmer 2 minutes. Remove from heat and let cool to room temperature. Strain out the tarragon and discard. You will have about 1 cup syrup.
Step 2Combine the lemon juice, 6 cups water and the tarragon syrup in a large measuring cup or a pitcher. Makes about 8 cups.
Step 3If desired, pour the mixture, stopping 2 or 3 inches from the top for expansion, into plastic bottles that can be put in the freezer. Freeze overnight.