Rose Geranium Tea Recipes

VICTORIAN ROSE GERANIUM CAKE

Victorian Rose Geranium Cake image

Provided by Anne Burrell

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

16 to 18 rose geranium leaves, rinsed and patted dry
2 sticks unsalted butter, plus more for the pan
3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 3/4 cups sugar
6 large egg whites
4 rose geranium leaves, rinsed and patted dry
1 1/2 cups sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
5 drops red food coloring

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.

ROSE GERANIUM TEA

Rose Geranium Tea image

Make and share this Rose Geranium Tea recipe from Food.com.

Provided by Alia55

Categories Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 rose-scented geranium leaves
6 cloves
1 cinnamon stick
1 sprig fresh rosemary
1 plain orange pekoe tea bag

Steps:

Cover with boiling water and steep at least ten minutes.

Nutrition Facts :

VIRGINIA'S REFRESHING GERANIUM TEA COOLER

Virginia's Refreshing Geranium Tea Cooler image

A refreshing & delicious herbal and tea blend to sip on a warm day, or just while visiting with your special friend. This recipe was passed along from my friend Virginia Murphy of the Orange County Herb Society. Virginia is a lovely lady who also runs The Herboretum Herb Farm here in the Temecula Valley Wine Country. She grows and sells a nice selection of herbs, scented-geraniums, and other herbaceous plants. A great place to visit if you are in the area!

Provided by BecR2400

Categories Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 rose-scented geranium leaves
3 peppermint-scented variety geranium leaves (or regular mint leaves)
1 geranium leaf, for garnish
6 whole cloves
2 tea bags
1 pinch salt (not enough to taste)
honey or sugar, to taste

Steps:

Pour 1/2 pint of boiling water over all ingredients; cover and infuse for five minutes.
Sweeten to taste, perhaps with honey.
Strain, cool and chill; serve over crushed ice with a leaf in each glass.

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