Gently wash small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals. To use, sprinkle the flavored sugar over cakes, cookies, fresh fruit, baked custard, or sorbet. Makes about 1 cup.