A non-profit organization dedicated to education with regard to the culture and use of herbs
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August Recipe of the Month

August 2015

Rose Geranium Sorbet

1/4 cup chopped fresh scented geranium leaves
1 cup sugar
2-1/2 cups water
2 cups dry white wine, white grape juice, or non-alcohol wine
6 T. fresh lemon juice

Combine sugar and water in saucepan. Bring to boil and stir to dissolve sugar. Reduce heat to low, add chopped herbs, cover and simmer 5 minutes.

Let cool to room temperature. Strain out herbs. Refrigerate overnight.

Blend herbal syrup with wine or grape juice and lemon. Freeze in ice cream maker.

Note: Make this herbal syrup with other herbs like rosemary, mint, or lavender. Keeps in refrigerator for several weeks. Use to sweeten teas or punches.