Rose Geranium Tea Recipes
ROSE GERANIUM TEA
Make and share this Rose Geranium Tea recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cover with boiling water and steep at least ten minutes.
Nutrition Facts :
ROSE GERANIUM COOKIES
These Rose Geranium cookies are simply perfect, and not too sweet. Nice to serve with an herbal tea, like a bee balm blend. They are a great make-ahead recipe and freeze well, too! Recipe comes from Virginia Murphy- owner of the charming Herboretum Farm here in the Temecula Valley.
Provided by BecR2400
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar together until light and fluffy.
- Beat in egg, milk and rose water.
- Sift dry ingredients and add them together with the chopped leaves to the creamed mixture, stirring until well mixed.
- Drop by teaspoons onto ligtly greased cookie sheet and press a single rose geranium leaf deep into each cookie.
- Preheat oven to 350 degrees and bake for 8 to 10 minutes.
- Let cool on cookie rack.
- Makes@ 3 dozen cookies.
Nutrition Facts : Calories 80, Fat 2.9, SaturatedFat 1.8, Cholesterol 13.1, Sodium 37.1, Carbohydrate 12.4, Fiber 0.2, Sugar 5.6, Protein 1.2
ROSE TEA
Make and share this Rose Tea recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together and serve immediately.
- Now sit back and relax! That's an order!
Nutrition Facts : Sodium 4.7
SCENTED GERANIUM SUGAR
You can scented sugar for tea or for baking! There are at least 150 different varieties of scented pelargonium (commonly known as scented geraniums), including mint, rose, apple, apricot, nutmeg, lemon, orange, lime, ginger, cinnamon and coconut, to name a few. Species of Pelargonium are evergreen perennials indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. For this scented sugar I use rose scented pelargoniums / geraniums leaves that I became from my friends in Crete (Greece).
Provided by Artandkitchen
Categories < 15 Mins
Time 10m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
- Cover with a layer of leaves (your choice of flavors).
- Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.
Nutrition Facts : Calories 774, Sodium 2, Carbohydrate 200, Sugar 199.6
VIRGINIA'S REFRESHING GERANIUM TEA COOLER
A refreshing & delicious herbal and tea blend to sip on a warm day, or just while visiting with your special friend. This recipe was passed along from my friend Virginia Murphy of the Orange County Herb Society. Virginia is a lovely lady who also runs The Herboretum Herb Farm here in the Temecula Valley Wine Country. She grows and sells a nice selection of herbs, scented-geraniums, and other herbaceous plants. A great place to visit if you are in the area!
Provided by BecR2400
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pour 1/2 pint of boiling water over all ingredients; cover and infuse for five minutes.
- Sweeten to taste, perhaps with honey.
- Strain, cool and chill; serve over crushed ice with a leaf in each glass.
ROMANTIC ROSE-GERANIUM SCONES FOR A GARDEN TEA PARTY!
These delightfully fragrant rose-scented scones are wonderful for a garden tea party with friends! Lovely served warm, with butter and herb jelly. They freeze and reheat well, too. From my friend Virginia, owner of 'The Herboretum' herb farm here in the sunny California Wine Country.
Provided by BecR2400
Categories Scones
Time 45m
Yield 36 scones, 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar and baking powder. Cut in butter until crumbly. Add rose geranium. Mix together milk and egg thoroughly. Reserve 1 to 2 tablespoons of milk mixture.
- Add remainder to flour mixture and blend until just mixed. Do not over-beat.
- Turn dough onto a floured surface. Form into a ball. Flatten with a rolling pin to 1/2-inch thick. Cut into 3-inch squares. Cut each square into 2 triangles.
- Sprinkle cornmeal on a nonstick baking sheet. Place 4 triangles on a sheet, leaving a 1/2-inch space between them. Brush with reserved milk mixture. Sprinkle with extra sugar.
- Bake scones at 425 degrees F for 10 to 15 minutes or until lightly browned.
- While warm, serve with butter or herb jelly.
- Cool leftovers and then store in a freezer bag. Reheat before serving.
- Makes 3 dozen scones.
Nutrition Facts : Calories 65.8, Fat 2.6, SaturatedFat 1.5, Cholesterol 18, Sodium 94.5, Carbohydrate 9.3, Fiber 0.2, Sugar 2.8, Protein 1.4
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