Since I first tasted Miette’s rose geranium macaron I’ve been smitten by the flavor and have dreamed of making my own syrup someday. Well, twenty years down the road, I finally did it! I’ve used it most recently in a margarita (Prue Leith’s from her PBS show) and in my latest round of Margarita Granita, double yum!
You’re not going to find rose geranium at the grocery, so if you’re intrigued, you’re going to need to buy a plant. I’ve had my eye out the past few years, but wasn’t lucky until this past spring when I found one at Hillside Nursery (and learned that it is technically a Pelargonium not Geranium, thanks Whitney!)
I read a couple blogs for moral support and there’s really nothing to it—let leaves steep like anything else you use to flavor simple syrup (orange or lemon rind, mint, lavender, chile peppers, etc.) except start checking after just a few minutes as there is a delicate balance between the rose-ness and the green-ness that you want to catch before it’s too late.
Rose Geranium Simple Syrup
makes about 1½ cups
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 8–12 rose geranium leaves from home grown rose scented geranium
Instructions
-
Heat sugar and water in a small pan over moderate heat until sugar is dissolved, stirring if you wish. Crush and tear rose geranium leaves into the syrup, remove from heat, cover, and allow to steep until scented to your liking. Test the syrup at 5 minutes, 10 minutes, and if you're like me, it'll probably be just right by then.
Strain into a jar and discard the solids. Cool to room temperature and keep refrigerated. Lasts a long time.
Note: If you want to make a small amount of rose geranium syrup to see if you like it, make the full recipe but pour off about two-thirds into a jar to keep plain then infuse the remaining smaller amount (with 4 or 5 leaves).
