Pelargoniums: An Herb Society of America Guide

Recipes

Orange Pineapple Cooler with Sweet Herbs

6 cups orange juice
1 large can pineapple juice (46 ounces)
¼ cup sugar (more or less as needed)
Large handful (12-20 branches) of rose geranium and other sweet herbs such as basil – especially clove variety, lemon balm, lemon verbena, mint (doublemint Mentha xgracilis 'Madalene Hill,' orange mint or spearmint) – 6 to 8" long branches with flowers, leaves and tender green stems) 
2-3 tablespoons lemon juice
Sprigs of fresh herb and flower to garnish

Place juices and sugar in a large glass or plastic container, stirring to dissolve sugar. Twist and break branches of herbs to release flavor; add to juices, stirring well. Cover and let stand overnight to flavor. Lift out herbs, pressing hard to extract liquids. Serve immediately over ice or blend with crushed ice to a slushy consistency.

Yield: 12 cups liquid, without ice 

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Hilltop May Wine

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