A rose scented geranium syrup will infuse a luxurious perfume to cocktails, iced tea, cake frostings, and much more.
For this recipe the simple syrup turns Prosecco into a pleasantly sweet and elegant punch with floral notes.
Any variety of scented geranium can be used for cooking. Popular cooking varieties are Attar of Rose, Lemon Rose, Chocolate mint, and Ginger.
Scented Geranium Simple Syrup
Ingredients:
1 1/2 cups water
1 1/2 cups sugar
12 or more scented geranium leaves
Directions:
1. To make syrup, place all the ingredients in a small pan and bring to a boil over medium heat.
2. Stir occasionally until sugar is melted and gently simmer covered for 10 minutes.
3. Remove from heat and cool completely. Leave the leaves in the syrup to infuse flavor for a few hours.
4. Strain out leaves. Refrigerate the syrup until ready to use. The syrup can be stored in the refrigerator for 1 week.
Rose Scented Geranium Punch
Ingredients:
3 bottles of prosecco or other sparkling dry wine.
¾ – 2 cups of rose scented geranium syrup
1/2-1 cup unsweetened cranberry juice
1 cup sugared poached cranberries – optional
Directions
1. Pour the sparkling wine in a large punch bowl.
2. Add the cranberries now so sugar from the cranberries can dissolve into the punch.
3. Add 3/4 of the syrup
4. Add 1/2 cup of cranberry juice.
5. Stir gently.
Adjust the sweetness to your liking by adding more syrup or cranberry juice. Add as little, or as much syrup as you like. The more you add, the sweeter the bubbly will get.
Yield: 20 to 40 servings
Total Time: 20 minutes
Tips
It is not recommended to add ice to sparkling punches as it tends to deflate the bubbles.
Recipe contributed by Ellen Greenberg
Photo courtesy of Kathy Jacobsen