Citrus-Scented Sugar

READY IN: 10mins
Recipe by Betty E. Kohler

Fill jars with sugar to a depth of 1/2-inch. Add some of the citrus peel then cover with another layer of sugar. Continue in this way, ending with the sugar about 1/4-inch from the top of the jar. Replace lid. Allow to sit for a few days so the citrus flavor infuses the sugar.Recipe courtesy Donata Maggipinto, appeared on December 8, 1999 on the FoodTV channel on "Cooking Live", hosted by Gourmet Magazine's Sarah Moulton.

Top Review by Charishma_Ramchanda

This is a splendid idea. I have been using this for my jar of castor sugar. I use lemon peel and then I use this sugar in my cakes, cookies, etc that are lemon flavoured.

Ingredients Nutrition

Directions

  1. Fill jars with sugar to a depth of 1/2-inch.
  2. Add some of the citrus peel, then cover with another layer of sugar.
  3. Continue in this way, ending with the sugar about 1/4-inch from the top of the jar.
  4. Replace lid.
  5. Allow to sit for a few days so the citrus flavor infuses the sugar.

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