|
|
|---|
Listen to Susan's Scented Geranium Podcast
Visit Susan's Podcast home
When is a geranium not a geranium?* Learn where this delightful plant came from, why it spread so rapidly, and how to use it in crafts, in aromatherapy, and in your kitchen.
Mix sugar and water in a saucepan. Stir over high heat until sugar dissolves. Reduce to a simmer, cook about 10 minutes, until syrup thickens. Remove pan from heat and add chopped leaves. Steep for up to an hour. Strain, cover, and refrigerate. Use within two weeks.
Use as a pancake or waffle syrup or in drink recipes, such as margaritas and juleps. Try a Try a lime-scented geranium with a margarita or one of the mint-scented varieties with a mint julep. Or use the syrup in a sorbet.
Put leaves into a food processor or blender, with the sugar. Process until the mixture looks like a green paste. Add lemon juice and process for another 15 seconds or so. Add water and give it a final good blending, then strain through a fine sieve to remove any bits of leaf. Freeze the mixture in your ice cream maker, according to the manufacturer's directions. If you like, you might also add a half-cup of lemon balm leaves with the geranium leaves—that would be a nice extra-lemony touch.
You are visitor #