Gently wash 24 small rose-scented geranium leaves (or lemon-, mint
In a small pot boil water with sugar.
Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
Squeeze out leaves well (you can repeat this step for more flavor).
Add lemon or lime juice.
Pour it into bottle and refrigerate.
To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
Store refrigerated for at least two weeks.
rops of olive or other scented oil. Crumble the remaining 4
br>If using yeast in sachet form it's worth measuring
re optional.
2. Combine sachet d'espices ingredients in cheese
sugar, balsamic vinegar, and a sachet in a large saucepan and
Sachet d'epices: ingredients are placed into a 4\" square of cheesecloth and tied into a sack.
Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
Add the tomato paste and cook until it begins to brown and caramelize.
Add the stock, and bring to a simmer.
Whip the roux into the stock, making sure all lumps are broken up.
Return to a simmer and add the sachet.
Simmer for about 1 hour, and skim the surface if necessary.
Strain the sauce through cheesecloth.
powder that's perfectly scented for you.
(Some people
boil enough water to cover sachet's, with 1-2 teaspoons
o simmer.
Prepare the sachet by placing the bay leaf
reamy topping).
Add your sachet of raspberry jelly to the
boil. Add the spice sachet and simmer for 10 mins
ake these sit on the scented stones and logs. They look
ith the bergamot flowers and scented pelargonium leaves. Serve with cream
cum carefully.
Prepare the sachet by placing the bay leaf
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
br>To make the rose-scented raspberries, place half the raspberries
Add the sachet of jelly to the boiling
Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
Cover with a layer of leaves (your choice of flavors).
Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.
o the stock. Add the sachet d'epices.
Simmer an