Instructions: Combine the sugar and water in a saucepan and bring to a boil over medium heat. Drop in the sprigs of rose geranium. Reduce the heat and simmer for 2 to 3 minutes. Turn off the heat and allow the syrup to sit, undisturbed, for 2 hours.

Remove the sprigs of rose geranium. Let cool completely, about 2 hours. Transfer the syrup to a glass jar and store it in the refrigerator. Add 1 to 3 teaspoons to each glass of tea.

This recipe yields about 1 1/2 cups.

Comments: This is inspired by a delicious syrup made at Ballymaloe House in County Cork, Ireland, where the syrup is used in a berry compote. Tea takes on a sweet, floral dimension when this is added.

Yield: 1 1/2 cups

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