SHHH! It’s my partner’s birthday, and to mark the occasion I’ve cloaked a cake in deliciously-fragrant Rose-Geranium Icing. You can make this unusual glaze, too, by simply steeping a handful of scented leaves in a tiny amount of milk:
10 fresh, medium-to-large Rose-Geranium leaves
1/3 cup milk
4 cups confectioner’s sugar
Red and Blue Food-coloring, optional
In a small saucepan set over medium heat, bring milk to a boil. Remove pan from heat, drop in leaves, and swish them around the pan to insure they wilt. Then cover and let steep for 15 minutes.
Pour the scented milk over confectioner’s sugar, and whisk until perfectly smooth. If you are using food coloring, I can tell you that 8 drops of red and 1 drop of blue will produce a lovely rose hue.
I should probably mention that a rose-scented geranium (actually, it is a Pelargonium)is one of the easiest plants to grow. Mine, P. ‘True Rose,’ is the variety the colonists brought to the New World. It grows equally well indoors and out. If your local, independent garden center doesn’t carry it, you can easily order one from Logees in Danielson, CT.
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