Pelargoniums: An Herb Society of America Guide

Recipes

Scented Geranium Syrup

Herb syrups are wonderful flavor essences that are good on all kinds of fruits and used in
beverages. They can be added in place of the liquid in cakes, pie filling, and sorbet. Brush the syrups on over baked fruit, in pound cakes, cupcakes, muffins, or breads just out of the oven. Some of the scented geraniums best suited for making flavored syrups are rose, lemon, nutmeg, and spice—but try any of your favorites! When in bloom, I use the flowers too.

Makes about 2 cups

1½ cups water
1½ cups sugar
About 12 to 15 scented geranium leaves and/or flowers

To make an herb syrup, combine the water and sugar in a small saucepan; add the herbs, bruising the leaves against the side of the pan with a spoon. Place over moderate heat and bring to a boil. Cover, remove from heat and let stand for at least 30 minutes.

Remove the leaves and squeeze them into the syrup to extract their flavor. Pour into a clean bottle or jar and label. This syrup can be made ahead and kept in the refrigerator for about 4 weeks.

If you want to keep the syrups for a long period of time, pour them into jars or bottles leaving at least an inch of headspace, place on the lid or cap, and label. Freeze them for up to 1 year. Remove from freezer the night before using and allow to thaw, or place the bottle in a bowl of warm (not hot) water to thaw more quickly. Use as needed and re-freeze immediately.

Next recipe: Sweet Herbed Cheese

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