Hardy in zones 9 - 11, scented geraniums will not tolerate frost, but make lovely houseplants in lower zones & have no issues living in containers. Indoors, they will need some sun & will tend to get leggy when not regularly pinched back. Pinching them back also encourages flowering, & is rather a joy as a fresh leaf or 2 added to your morning cup of tea is lovely. I like to let ours get quite leggy, then give him a good haircut when the urge to make something strikes me. My two favorites to make with the cuttings are Geranium Lemoncello & the sorbet recipe I will share here -- which leads me to Gerald, our ‘Attar of Rose’ scented geranium.
Having just given Gerald a major haircut, we have plenty to go around -- if you’d like a cutting, pop on in to the store & I will gladly give you one free of charge! All we ask in return is that you give your plant a name starting with ‘G’ to keep Gerald’s line going! :D
It isn’t mandatory, but consistently helps provide the best results. I use vodka to avoid affecting the taste. Additionally, you can substitute honey, maple syrup, or agave for the sugar, but it will affect the overall flavor. Second, churning your base really is crucial to achieving the creamy texture we’re after. If you don’t own [or want to own] an ice cream maker, you can use this recipe & freeze your base into granita, which is icier in texture but equally delicious. I will run through ‘No-Churn’ instructions as well. Third, this recipe will make about 3 cups of sorbet, which should be more than enough for 8-10 small servings. It can easily be scaled up if you need, but keep in mind it is meant to be served in small portions. We find it keeps well in the freezer for about a month, staying smooth & easily scoop-able. My final note is that you can absolutely use any scented geranium to flavor your batch. Gerald is not the only game in town in this matter [although he does make an exquisite sorbet!] Okay--Let’s do it!
Ice Cream Machine Directions: Add to chilled machine & follow machine directions [about 20-30 minutes usually.] Scoop into freezer container, smoothing with a spatula. I prefer a long, shallow container so I can get nice curls when serving. ENJOY!
Freezer Method: Pour base into container, cover & place in your freezer. After a couple hours [semi-solid state,] take it out & hand-churn it up with a fork. Place it back in the freezer. Once it has refrozen, scoop it all out & put it in a blender or food processor. Run it until it is mostly smooth. This version will be more like a granita, icier than true churned sorbet. Cover & refreeze until serving. This version should stay scoop-able for about 3 days. ENJOY!
There it is! I hope you enjoy the post & give my sorbet a try. This recipe is super-easy to make & always a hit. It is so unusual & elegant. Please let me know what you think if you make it!
I am 100% serious about coming in for free cuttings of Gerald.
This is definitely a cultivar we want to keep around!
Until next time--Stay safe & remember to #StopAndEatTheFlowers [or leaves as the case may be!]
My husband & I were blessed with 2 beautiful girls. When I was diagnosed with MS, I couldn't keep up the pace working retail. We decided on a simpler life, built a cabin in the woods, & moved to mid-coast Maine