Rose Geranium Syrup Recipes

VICTORIAN ROSE GERANIUM CAKE

Steps:

• Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
• Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
• Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
• Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.

BERRY AND ROSE GERANIUM SMOOTHIE

Steps:

• Place all of the ingredients in the blender. Blend until frothy, about one minute. Serve at once.
• Combine the sugar and water, and bring a to a boil. Reduce the heat, and simmer three to five minutes until slightly thick. Add the rose geranium sprigs to the pot, turn off the heat and cover tightly. Allow the rose geranium to steep for 15 minutes. Strain into a jar, and place in the refrigerator. The syrup will keep for about a week.

ROSE GERANIUM SYRUP

Steps:

• Place water and sugar in a deep saucepan; stir until dissolved.
• Boil 5 minutes without stirring.
• Remove from heat, add rose geranium leaves, cover, and steep 10 minutes.
• Strain syrup into a clean pan and boil for 30 seconds.
• Remove From heat.
• Add a few drops of red coloring and pour into sterilized jars.

ROSE GERANIUM COOKIES

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.