ROSE SCENTED GERANIUM LEMONADE
A wonderful delicate lemonade! There are at least 150 different varieties of scented pelargonium (commonly known as scented geraniums), including mint, rose, apple, apricot, nutmeg, lemon, orange, lime, ginger, cinnamon and coconut, to name a few. Species of Pelargonium are evergreen perennials indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. For this lemonade I use rose scented pelargoniums leaves that I became from my friends in Crete (Greece).
Provided by Artandkitchen
Categories Beverages
Time 17m
Yield 1 bottle
Number Of Ingredients 5
Steps:
- In a small pot boil water with sugar.
- Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
- Squeeze out leaves well (you can repeat this step for more flavor).
- Add lemon or lime juice.
- Pour it into bottle and refrigerate.
- To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
- Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
- Store refrigerated for at least two weeks.
SCENTED GERANIUM SUGAR
You can scented sugar for tea or for baking! There are at least 150 different varieties of scented pelargonium (commonly known as scented geraniums), including mint, rose, apple, apricot, nutmeg, lemon, orange, lime, ginger, cinnamon and coconut, to name a few. Species of Pelargonium are evergreen perennials indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. For this scented sugar I use rose scented pelargoniums / geraniums leaves that I became from my friends in Crete (Greece).
Provided by Artandkitchen
Categories < 15 Mins
Time 10m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
- Cover with a layer of leaves (your choice of flavors).
- Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.
Nutrition Facts : Calories 774, Sodium 2, Carbohydrate 200, Sugar 199.6
ROSE GERANIUM COOKIES
These Rose Geranium cookies are simply perfect, and not too sweet. Nice to serve with an herbal tea, like a bee balm blend. They are a great make-ahead recipe and freeze well, too! Recipe comes from Virginia Murphy- owner of the charming Herboretum Farm here in the Temecula Valley.
Provided by BecR2400
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar together until light and fluffy.
- Beat in egg, milk and rose water.
- Sift dry ingredients and add them together with the chopped leaves to the creamed mixture, stirring until well mixed.
- Drop by teaspoons onto ligtly greased cookie sheet and press a single rose geranium leaf deep into each cookie.
- Preheat oven to 350 degrees and bake for 8 to 10 minutes.
- Let cool on cookie rack.
- Makes@ 3 dozen cookies.
Nutrition Facts : Calories 80, Fat 2.9, SaturatedFat 1.8, Cholesterol 13.1, Sodium 37.1, Carbohydrate 12.4, Fiber 0.2, Sugar 5.6, Protein 1.2
SCENTED GERANIUM POUND CAKE
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-by-4 1/2-by-2 3/4-inch cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter-and-sugar mixture, alternating with flour mixture.
- With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing bowl. Set aside.
- Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.
- Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.
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