Sorbet is a refreshing dessert. In the cookbook, The Edible Flower, by Erin Bunting and Jo Facer there is a recipe for Sweet Geranium Sorbet. I used scented pelargonium leaves from my Attar of Roses plant. The recipe is as follows.

8 Large Attar of Roses Leaves

12 Ounces Sugar

1 ¼ Pints Water

8 ½ Ounces Unfiltered Apple Juice

Put the geranium leaves, sugar, and water in a pan over medium-low heat and stir until the sugar is dissolved. Simmer for 2 minutes.

Remove from heat, stir in apple juice, let cool, then refrigerate overnight.

The next day, strain the leaves, add the lemon juice, and pour into an ice cream maker. When it begins to firm, transfer it to a sealed container and put it in the freezer.

Take it out of the freezer 1/2 an hour before serving so it will be scoopable.

This recipe makes approximately 1 and ¾ pints of sorbet. Garnish with fresh leaves and flowers.