Along with our homemade vanilla extract, vanilla and citrus zest finds its way into many of our baked goods, and I like to deepen the flavors with infused sugars. They are easy to make, add a nice crunch to the tops of muffins and cookies, and make cake glazes even more flavorful.
I store vanilla beans in canning jars filled with sugar and use the vanilla sugar for making gelato and other sweets.
To make lemon, orange, or lime sugar, mix sugar with fresh zest. In addition to infusing baked goods, citrus sugars make delicious rimmers for cocktails.
To make lavender sugar, just add a tablespoon of dried lavender buds to a cup of sugar and stir. This is a delicious addition to a cup of hot mint tea.
Infused sugars will keep for months in canning jars or other airtight containers.
I love using lavender sugar for lavender vanilla white chocolate scones. Good stuff! I’ll have to try it with citrus zest. That sounds awesome!
Does it have to be ‘dried’ lavender buds or can you use fresh from the garden?
Will the lavender/vanilla sugar last longer since it doesn’t have the moisture content of the fruit zest?
I love making ginger sugar… add fresh ginger ( peeled) in a food processor and sugar and blend… Depending on when I’m using it I store in fridge, or i dry it out with my dehydrator for longer storage. It’s great in many baked goods, in tea, in jams,
Hi Hairyshoefairy. Your scones sound delicious!
Hi Lizvc. You can use fresh lavender buds, too.
Hi Christina. The lavender and vanilla sugar will last a long time if kept away from light. My stash has kept for months.
Hi Gina. Ginger sugar is also delicious. I just keep a few pieces of crystallized ginger in a container with sugar, and it seems to work well.
There was a programme on TV in UK a while ago with ‘Heston Bluementhall’ I think and he was showing all the different ways to use Lavender in cooking. Wonderful and also in icecream! xx
Wow… these all look amazing! I love the idea of orange sugar. Yummy!