I’ve been seeing infused sugars on Pinterest for a while now. We call them “fancy sugars”. I didn’t think it was something I’d be interested in until I had some on a grapefruit piece in New York and I was like, “WHOA… ok, I get it now”. Fancy sugar, it’s a thing.
This isn’t really a tutorial. I just thought it would be fun to share our first sugar infusing experience. It wasn’t a complete sucess or a complete fail and, as always, we learned some stuff to try next time. 🙂
We tried four flavors- lavender, vanilla, rose and orange. We let the orange zest dry overnight before adding it to the sugar. The lavender and vanilla beans were already dry. The rose petals we put in without drying. We let them all sit in a closed jar for one week. After a week, we used a fine mesh strainer to remove the buds/zest and tried out our new flavored sugar!
The results were super interesting and not what I expected. The rose was gross. It smelled gross and it tasted like normal sugar- no flavor. If I tried that again I would use rose tea instead of rose petals. The lavender was good, but very mild. I would add more buds next time (two tablespoons instead of one?) because I like a strong floral flavor. The orange flavor was good. I would probably like it stronger too, or maybe mixed with another flavor. The vanilla was AMAZING. So so so good. If you want to experiment I would highly recommend you try that one. We only used two vanilla beans in our small jar of sugar and the flavor and scent is so strong. I’ve tried it on grapefruit and in my coffee and it’s absolutely delicious!
There are so many uses for these sugars… tea, coffee, fruit, rimming cocktails and we really really really want to use the lavender sugar to make homemade sugared donuts. Next time I want to try mixing two flavors. It’s so easy and fun, why not?! xo. elsie