Rose Scented Geranium Lemonade Recipes

Steps:

• Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
• Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
• Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
• Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.

Steps:

• In a small pot boil water with sugar.
• Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
• Squeeze out leaves well (you can repeat this step for more flavor).
• Add lemon or lime juice.
• Pour it into bottle and refrigerate.
• To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
• Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
• Store refrigerated for at least two weeks.

Steps:

• Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
• Remove leaves and arrange on the base of a greased cake tin.
• Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth - do not over beat.
• Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
• Remove From the tin - the leaves may be removed or left on the base.
• Split the cake in half and fill with seedless jam.