Lemon Rose Sparkler
- 12 fresh rose geranium ‘Attar of Roses’ leaves, medium-sized; gently washed of any debris and patted dry
- 1 cup water
- 1/2 cup freshly squeezed lemon juice
- sweetener of your choice to taste
- sparkling water
- Ice cubes, lemon slices and rose geranium leaves/flowers for garnish.
- Place the rose geranium leaves in a large glass canning jar or a medium-sized saucepan. Set aside.
- Bring the water to a low boil in a separate saucepan or tea kettle.
- Remove the pan/kettle from the heat and allow the water to cool at room temperature for 1-2 minutes.
- Pour the water over the rose geranium leaves and cover your vessel with either a lid or a clean kitchen towel. Allow the leaves to steep (creating a tea of sorts) in the hot water for 15 minutes.
- While the geranium “tea” is still warm, add the lemon juice to the jar or pitcher and sweeten with your favorite sweetener to your liking (e.g.: start with 2-3 tbsp of agave nectar, maple syrup, organic cane sugar or several drops of liquid stevia and work your way up as desired, etc.). Stir well to dissolve any sweetener. For a stronger infusion, allow the leaves to steep in the concentrate for another 15 minutes.*
- Then pour the rose geranium infusion through a fine mesh sieve or strainer into a clean large glass canning jar or pitcher. Discard the leaves. Chill the lemon rose concentrate in the refrigerator until cold. Give the concentrate a gentle stir before using.
- Add ice to your glasses. Then add a generous pour of sparkling water to each glass (approximately 8-9 oz.). Top with rose lemon concentrate to taste (approximately 3-4 oz). Stir gently, garnish as desired and enjoy!
- *Rose geraniums may differ in scent-strength from plant to plant. For this reason, infusion times may vary.
- Other fresh scented geraniums (such as lemon, apple or mint) should work beautifully as a substitution in this recipe; avoid pungent or pine-scented geraniums.
- Any leftover concentrate should keep well covered in the refrigerator for 1-2 weeks.