Rose Scented Geranium Lemonade Recipes

ROSE SCENTED GERANIUM LEMONADE

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.

ROSE GERANIUM TEA

Steps:

• Cover with boiling water and steep at least ten minutes.

SCENTED ROSE OR GERANIUM CAKE

Steps:

• Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
• Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
• Preheat oven to 375°F.
• In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
• Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
• Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
• Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
• To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.