from Maxine Forward
2 to 3 cups Blackberries
6 Rose Geranium Leaves
1 to 2 tbs. Light Brown Sugar
Rose Geranium blossoms, for garnish
1 cup Heavy Cream
6 Rose Geranium Leaves
1 to 2 tbs. Light Brown Sugar
Rose Geranium blossoms, for garnish
1 cup Heavy Cream
- Sort through the berries and remove any leaves and stems. Rinse Rose Geranium Leaves and crush them gently in your hands to release their perfume. In a serving dish, make several layers of berries and leaves, with sugar sprinkled lightly over the berries.
- Cover the bowl and let berries set for several hours or all day in the refrigerator.
- Bring berries to room temperature before serving. Remove the geranium leaves and garnish with the individual pink blossoms. Serve with cream in a separate pitcher.
