Lavender Sugars
Most recipes for lavender sugar use white sugar; but there is absolutely nothing wrong in using brown sugar, as long as it is not moist! Compacted sugars will spoil quickly, so use brown sugar that is raw or any dry granulated sugars.
INGREDIENTS:
1 cup of (white OR brown) granulated sugar
2 tablespoons dried culinary lavender
DIRECTIONS:
- Prepare a clean/sterilized dry jar to store the sugar in, and then add your cup of sugar to the mixing bowl.
- Open your package of Belvedere Lavender Culinary Lavender (or other dried lavender). You can leave the buds whole if you are going to remove them later, or, you can throw the dried Lavender buds into a blender to pulse them until the buds are a coarse cut but not a powder. Then mix together with the sugar.
- Transfer the mixture into the storage jar, making sure to pack the sugar down while sealing it carefully.
- Store the sugar jar in a cool, dark place for 2+ weeks (allowing the sugar to absorb the Lavender flavor – the longer, the stronger the Lavender flavor), shaking the jar every-other day to distribute the Lavender.
- [Note: If using full Lavender buds, remove them after a two-week period]
- Lavender Sugar is now ready to be use in cooking, teas, lemonades, baking recipes, anything that needs a hint of sweetness with a floral twist!
Check our Blog for more uses of lavender in the kitchen. We have a full array of kitchen lavender products in our Shop.