Rose Geranium Tea Recipes

Steps:

• Mix all the ingredients together and serve immediately.
• Now sit back and relax! That's an order!

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
• Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
• Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
• Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).

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.

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.