You need

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

250ml sugar

5ml tartaric acid

A rose geranium plant is an essential addition to a veggie garden. It is evergreen and prolific!

To prepare

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.