My latest recipe making use of the garden….
A delicious syrup made from the aromatic leaves of rose geraniums. I love my rose geranium and can’t resist giving it a rub whenever I sit near it – I have located it by the garden table so it is always to hand. It smells of turkish delight – and actually the essential oil drawn from it is used to give a rose flavour. This recipe is more simple and quite immediate.
This syrup is very sweet and therefore works well with fruit that has a bit of tartness to it like raspberries for example. My Autumn raspberries have just started producing so I married it with them and some meringue.
I got this recipe from Gillon Meller from River Cottage
Simply dissolve 200g of caster sugar in 200ml of water in a heavy based saucepan and simmer for a few minutes. Pour this into a kilner jar, add 8 rose geranium leaves and leave to cool & infuse.
These leaves will go brown so replace them with fresh ones when it has cooled down. If stored in the fridge, this syrup will last well.
I drizzled it over raspberries and left them for an hour. and mixed a little more with some creme fraiche and served it with crushed meringue….delicious yet not too naughty.
My small but fruitful garden keeps giving.