about 2 liters of fresh rose geranium leaves
3 or 4 strips of lemon zest
250 ml pomegranate pearls, or crushed raspberries (I buy frozen broken raspberries for cooking) or chopped strawberries
5ml tartaric acid
Place all the ingredients in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar
Turn the heat off and leave the mixture, covered, to infuse at room temperature for at least 12 hours, preferably close to 24 hours.
Strain and bottle.
Refrigerate until required.
Serve undiluted over ice.
Or mix with crushed ice and a splash of gin.