Pelargoniums: An Herb Society of America Guide

Recipes

Hilltop May Wine

2 liters (approximately 8 cups) wine. Suggest Rosé, Chablis, White Zinfandel, Chardonnay, 
Chenin Blanc or Sauvignon Blanc – inexpensive jug wines work well
1 tablespoon (hard packed) each dried rose geranium, lemon verbena, and sweet woodruff leaves 
2 cups fresh or frozen strawberries, puréed in blender 
2 cups fresh juice or canned fruit nectar: peach, pear or apricot
Whole or sliced fresh strawberries and edible flowers for garnish

Combine herbs and wine, and refrigerate for at least 24 hours, up to several days. Strain and combine with blended fruit and juice. Stir well before serving. Garnish with whole strawberries and flower petals. 

Yield: serves 12-16

Note: For a faster method, simmer herbs in a small amount of wine for 10 minutes. Cool and add to remaining ingredients as directed above. 

Substitute 3 tablespoons each fresh rose geranium and lemon verbena leaves and tender stems for the dried measurement. Dry sweet woodruff slightly to develop vanilla flavor and fragrance.

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection – adapted from Southern Herb Growing, Hill and Barclay, Shearer Publishing.

Next recipe: Pelargonium Liqueur

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