Pelargoniums: An Herb Society of America Guide

Recipes

Pelargonium Liqueur

1 quart loosely packed Pelargonium leaves
1½ cups sugar
¾ cup water
1 liter vodka

Place Pelargonium leaves in a 2 quart jar — lemon-scented or rose-scented types work well. Prepare a syrup by heating and bringing to a boil 1½ cups of sugar in ¾ cup of water, and then allow it to cool to room temperature. Mix the sugar syrup with 1 liter of vodka and pour over the Pelargonium leaves. Place in a dark closet for at least 6 weeks, filter and put into a bottle for use. Will last for months if stored in a cool, dark place.

Recipe © Caroline Amidon and Joyce Brobst

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