Berry and Rose Geranium Smoothie

• 1/2 cup blueberries
• 1/2 cup raspberries
• 3/4 cup hulled strawberries
• 2 to 3 tablespoons rose geranium syrup (see below)
• 4 ice cubes
• 1/2 cup sugar
• 1/2 cup water
• 2 sprigs rose geranium

1. Place all of the ingredients in the blender.
2. Blend until frothy, about one minute.
3. Serve at once.
4. Combine the sugar and water, and bring a to a boil.
5. Reduce the heat, and simmer three to five minutes until slightly thick.
6. Add the rose geranium sprigs to the pot, turn off the heat and cover tightly.
7. Allow the rose geranium to steep for 15 minutes.
8. Strain into a jar, and place in the refrigerator.
9. The syrup will keep for about a week.

blueberries, raspberries, hulled strawberries, geranium syrup, cubes, sugar, water, geranium

Taken from cooking.nytimes.com/recipes/1014318 (may not work)