- 1/4 cup sugar
- 1/4 cup (packed) fresh tarragon leaves, plus more for serving
- 4 blood oranges
- 4 clementines
- 2 navel oranges
- 2 tangerines
- Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
- Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4″-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
- Syrup can be made 1 day ahead. Cover and chill.