Fresh Pomegranate Arils with Rose Geranium Leaves

2-3 cups Pomegranate Arils

6 rose geranium leaves

2-3  teaspoons Ruby Syrup

1 teaspoon of water

2 cups heavy cream

The pomegranate arils, layered with the rose-scented leaves, are left for several hours in the refrigerator, so that the flavour of the leaves perfumes them.

Remove any white pith from the arils. Rinse the rose geranium leaves and and crush them gently in your hands to release their perfume. Mix Passionate Pomegranate Ruby Syrup with water. In a serving dish, place several layers of leaves and arils, sprinkled with the syrup and water mixture. Cover the bowl and let the arils sit for several hours, or all day, in the refrigerator. Bring the arils to room temperature before serving; remove all geranium leaves.  Serve the cream in a separate pitcher.