Herb Sugar

BecR's Note:

A gorgeously infused sugar for baking or tea! This is a wonderful use for sweet herbs such as lemon verbena, rose geranium, lavender or mints. Also lovely made with cardamom pods, cinnamon sticks, whole cloves, star anise, vanilla beans, ginger root, orange peel, rosemary, sage, summer or winter savory, tarragon or thyme. (For the hard spices, just put them in whole, or slice vanilla beans lengthwise to expose the fragrant seeds). Makes about 2 cups. Enjoy! A very welcome foodie or hostess gift, too--place in a jar tied with twine, label, and attach a gift tag.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 16-20

Yield: 2.0 cups he ...

• ¼ cup leaves and flowers of sweet herbs such aslemon verbena, rose geranium, lavender or ¼ cup mint
• 2 cups sugar
• 1 lemon, zest of , cut in strips

Directions:

1. Gently bruise the herbs with a mortar to bring out their aromatic oils, then mix them with the sugar and citrus zest.
2. Put the herbs and sugar in a jar and cover tightly.
3. For the next two weeks, give the sugar a shake or stir every few days to spread the aromatic oils around and to break up any clumps.
4. After 2 weeks, the sugar will be infused with the herb's flavor.
5. Strain the sugar, discard the herbs and zest, and store, tightly covered in a cool and dry place. Will keep for up to one year.
6. Makes a lovely gift in a jar, tied with a ribbon and herb sprig tucked in! Attach a recipe card, et voila!