1 ½ cups of water
½ cup of sugar
24 medium organically grown rose scented geranium leaves
2 bottles of chilled dry rose wine - laura recommends silver mountain vineyards rose of pinot noir
1 blood orange, thinly sliced
1 lemon, thinly sliced
1 pint of fresh raspberries or blackberries, or a combination of the two, washed
1 pint of strawberries, washed, hulled and thinly sliced
6-8 cups of sparkling water or club soda if desired

I recently attended a luncheon at a chic new, totally organic restaurant and was surprised to see organic cocktails. I have been eating organically for several years now, and as I become more in tune with my body, mind and spirit, I have become more and more aware of the food that I put into my body.

I was intrigued by this new (at least to me) option and decided to explore it a bit further. I found a great recipe by Laura Klein, editor of the OrganicAuthority. This is one you can file for a few months and call on when you are hosting your next great outdoor BBQ or luncheon!

ROSE GERANIUM SANGRIA

You can find Rose Scented Geraniums at your local organic nursery or farmer's market. If you purchase them at a regular nursery, you'll want to make sure that they are free of pesticides and chemicals, since you will be using them in this recipe.

Method:

Bring the water and sugar to a boil in a small saucepan. Stir in the rose geranium leaves, cover and remove from heat. Let steep for 20 minutes. Strain and press liquid out of leaves using a wooden spoon. Chill infused syrup in an ice water bath or refrigerator until cool.

In a large glass pitcher or medium size punch bowl, combine the chilled wine, syrup, orange and lemon slices, and fresh berries. Chill for a minimum or up to several hours to let the fresh fruit infuse their flavors. Before serving add the sparkling water or club soda if desired.

Serve chilled.

6-8 Servings.

Submitted by: socialcouture