Last updated on July 15th, 2018
Snip some leaves from your rose-scented geranium plant, toss them into equal parts sugar and water, simmer the works for about five minutes, and what will you get? A rose geranium syrup that will lend luxurious perfume to cocktails, iced tea, cake frostings, and more! Watch me make this botanical bliss:
Oh. I originally wrote about geranium-scented vodka during the prehistoric days of this blog (2009). Here are a couple of reviews from readers who, after many years of pondering the idea, actually made the concoction:
Plan to give this botanical cocktail (or scented iced tea) a taste-test? You can let me know by posting a review in the comments section below. Meantime…
Bottoms up!
xKevin
For rose-perfumed martinis, iced teas more more, all you need is a simple syrup infused with rose-scented geranium (Pelargonium) leaves. Leftover syrup (if there is any) will keep for weeks if refrigerated in a covered glass jar.
Ingredients
- 2 cups sugar
- 2 cups water
- 10-15 organic rose-scented geranium leaves*
- Ice cubes - a handful
- Vodka - half cup or more to taste
- Orange liqueur - just a splash, or to taste
- Optional garnish: a strip of lemon peel
Instructions
- In a medium saucepan set over high heat, bring sugar and water to a boil while stirring occasionally. When the sugar has dissolved, add the rose-scented geranium leaves. Then immediately cover the pot and reduce the heat to "low." Let the leaves simmer until the syrup is fragrant -- about 5 minutes. Off heat, remove and discard the leaves. Transfer the syrup to a glass jar to cool. (When cool, the scented syrup will keep for weeks if stored in a covered jar.)
- To make the cocktail, put the ice in a cocktail shaker. Add the vodka, orange liqueur, and 1/4 cup (or more, to taste) rose geranium syrup. Shake until the mixture is thoroughly chilled -- about 30 seconds. Strain into 2 cocktail glasses, and garnish, if you wish, with a strip of lemon peel.
*In my experience, the best rose-scented geranium is P. graveolens 'True Rose.'
Jerry Miller says
Kevin, your video made me laugh! Right after your pour a sensible amount of vodka into your shaker, you stare deadpan into the camera and pour more. That cracked me up!
Kevin Lee Jacobs says
Hi Jerry – Thanks for watching!
Craig says
I think I’ll stick to my rhubarb Collins and elderflower Mojito
A says
Hi Kevin
We have a linden tree in my UWS street pit which I ordered fr the NYC parks Dept. After a long delay it came and is now 2 yrs old. Birds nest and it is doing well. However I live off RSD
And the Hudson wind in winter
Has left some branches bare
Can I just reshape? Also did your geranium trick over the winter and they did not disappoint as r now back in full bloom. Rock forward
Peace
Ann Burke, LCSWR
Connie Falcone says
Kevin, did you know that rose geranium distilled extract in a neutral carrier oil repels fleas and ticks from doggies? I still use Nexguard, but the buggers still clamber on my pup unless I rub the rose geranium oil on her! Give it a try! Love your blog, by the way!
Rose says
I hate to see those pretty leaves go t waste. If you remove them from the syrup and spread them out flat, couldn’t you drop a syrup-soaked leaf into your glass as garnish or candy them by coating both sides in sugar and drying on parchment to use with candied flowers on cakes?
Beverly, zone 6, eastern PA says
Wonderful music, gorgeous kitchen, clever culinary tips!
Kevin Lee Jacobs says
Hi Rose -You’ll find that the scented leaves shrivel and gray as they simmer. Better to use small, fresh leaves (or lemon peel, as described in video) for garnish.
Hi Beverly – Thank you!
Nancy says
This is the first time I have seen you cooking in your new kitchen. It really looks sensible and lovely! So happy for you. When I have the opportunity I plan to watch your previous segments to catch up on delicious and tasty menu ideas. Thanks again for brightening our days!!!
Nancy says
Great video! I enjoy smelling my rose geraniums all year long (I bring them inside during the winter). I will definitely try the water and leaves (no sugar) for my iced tea, but I’m wondering if the sugared syrup would interest my hummingbirds? Right now, I only make the clear sugared syrup, which they love, but the idea of a rose-scented syrup sounds so interesting. Any ideas on this? I like your posts very much!
Joan says
Kevin, what a super cocktail this version is. I am going to make it with Hendrick’s Gin also…
Hendricks has a very delicate light floral essence that would be a good companion for this blend.
Super recipe…thanks so much.
Sandy Martinez says
OMG Kevin!
You’re brilliant!
Thank you for always inspiring me.
Good luck this Saturday. Break a leg and All That Jazz!!
All the love back to you, Sandy
Julie R says
I enjoyed your video Kevin, with your funny humor. I could see adding this syrup to my herb tea, yum ! Also like your idea of adding it to cake frosting, there are so many possibilities for this syrup.
Louise says
I made lemon rose simple syrup for cocktails or to have with seltzer. Thanks for having this brilliant idea. My rose geraniums grow so well in sunny windows, it’s nice to use them in a culinary way when they need pruning.
Kevin Lee Jacobs says
Hi Louise – So glad you are getting delicious pleasure from your lemon-rose geranium!
Kathy says
Kevin, I just watched your videos on making a vodka drink with both Rosemary flavored simple syrup and Rose Geranium simple syrup. I make a margarita with a jalapeño simple syrup which is fabulous. However, I became concerned with how much sugar I was needlessly consuming. (Not worried about the tequila quantity!) So I found a sugar replacement at Trader Joe’s called Monkfruit Sweetener by Lakanto. It comes in a small bag and is dry like sugar but has zero calories and is a 1:1 sugar replacement. I make a simple syrup out of it and then put it still warm in my vitamix with 2 chopped jalapeños with a few of the seeds for that back of the throat kick. Blend as much as possible and then pour thru a strainer and refrigerate. It lasts at least a month and wow is it good in a margarita. But the real find is the sugarless sweetener! I am now thinking of just doing it with plain water and no sweetener just to see how that is. But I bet that sweetener would work with the rosemary and the rose geranium too..
Kevin Lee Jacobs says
Hi Kathy – Thanks for the heads up regarding Monkfruit Sweetener. Your Jalapeño Margarita sounds like something I need to try!
Eva says
How about something to use it for other than alcohol? Only recipe I have for using this that isn’t a drink is blackberry cobbler. and i don’t have the materials to make that. i just had a rose geranium plant and wanted to test out making some syrup. i even added a little extra rose geranium to make it stronger.