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Infusing Sugar

June 9, 2011 | Sweet Recipes | Comments

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I love the idea of infusing sugar! The wonderful uses of infused sugars are endless. You can use the citrus or lavender sugar in a poundcake or sugar cookie recipe to add a hint of flavor or simply place a teaspoon in your coffee (think espresso bean-infused!) or when mixing a cocktail. It can also be used to garnish the glass rim of some fresh squeezed lemonade or another delicious drink! The sugars make wonderful gifts and for a special touch, attach your favorite recipe that the sugar would compliment. Any type of citrus zest, vanilla bean or herb will work perfectly. Read below to find the secret to infusing sugar ; )

Supplies
Sugar, citrus fruit, glass container with seal, a zest and ribbon or twine to garnish.

 

Directions
1. Zest the fruit you want to use to give your sugar a touch of flavor. Leave it out overnight to dry COMPLETELY, especially if you’re using fruit!
2. Layer the sugar and the zest in a glass container. When you reach the top add some extra zest for color.
3. Let the sugar sit for at least one week before you use or hand them out as favors. This will give the sugar optimal flavor!
4. If you use lavender or espresso beans you can remove them by straining the infused sugar into a separate bowl before using it in a recipe or coffee. Or you can grind the beans and lavender to a super fine consistency and leave them in the sugar!

 

photo credit: Sugar and Charm

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