Rose Geranium Punch Recipe
Rose Geranium Punch Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For a perfect punch at your next garden party, try this recipe. You can even use your own rose geraniums!—Mary Jane Jones, Lisbon, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 quarts apple juice
  • 1 cup sugar
  • 3 limes, thinly sliced
  • Additional geranium leaves, optional
  • 4 to 6 rose geranium leaves (3-inch diameter), washed

Directions

In a large saucepan, bring apple juice, sugar and geranium leaves to a boil; boil for 5 minutes. Remove from the heat; stir in limes. Cool and strain. Chill. Garnish with geranium leaves if desired. Yield: 2 quarts.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Rose Geranium Punch in Birds & Blooms June/July 1997, p55

Nutritional Facts

1 cup: 224 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 57g carbohydrate (52g sugars, 1g fiber), 0 protein.

  • 2 quarts apple juice
  • 1 cup sugar
  • 3 limes, thinly sliced
  • Additional geranium leaves, optional
  • 4 to 6 rose geranium leaves (3-inch diameter), washed
  1. In a large saucepan, bring apple juice, sugar and geranium leaves to a boil; boil for 5 minutes. Remove from the heat; stir in limes. Cool and strain. Chill. Garnish with geranium leaves if desired. Yield: 2 quarts.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Rose Geranium Punch in Birds & Blooms June/July 1997, p55

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