Heat pineapple juice slightly. Add rose-scented geranium leaves and use a spoon to gently bruise them against the sides of the container. Cover and let steep 30 minutes. Remove leaves.
Add sugar and lime juice and stir until dissolved. (Heat slightly to speed dissolution.)
Cool the mixture and freeze using an ice cream freezer or the shallow pan in the freezer technique.*
Garnish with pineapple sage or scented geranium leaves and flowers when serving.
Notes
*Pour liquid into a shallow baking pan. Place in the freezer. Stir with a fork every 30–45 minutes until frozen.
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