Flower Flavored Sugars
1/4 cup fresh flowers or leaves*
1 cup super-fine sugar**
Use only one type of flower or
leaf in each batch of flavored
sugar.
Wash and dry the flowers or
leaves carefully.
In an airtight storage container,
put in 1/4 inch of sugar, then
a layer of flowers or leaves
and alternate until the sugar
is used.
Cover tightly and store for
three weeks.
Strain out the dry leaves
and pack the flavored
sugar into a storage jar.
* scented geranium leaves,
lemon balm, various mints,
lemon verbena, violets,
rose petals (do not use
flowers or leaves from
where insecticide has
been used)
** If you cannot find
super-fine sugar, put
granulated sugar in
a blender and run for a
few seconds.
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