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Tart, Tangy or Sweet: {Flavored Sugar Instructions}

These are lovely when added to tea and coffee, sprinkled over freshly baked cookies and used in baking in place of regular granulated. You can also package in decorative glass jars to give as gifts (include a tag with suggested uses along with the recipe if you like).

Citrus & LavenderHere are several you can try, each is very easy to make but first a few tips:

*First published December 2, 2006

1 1/4 cup grated orange peel
1 cup sugar

*First Published November 30, 2006

Store in an airtight container and refrigerate. Can be used for several months.

Recipe #1

3 Lemons
2 Cups Sugar


3 TBS sugar
3 TBS confectioners sugar
6 drops fresh lemon juice


2 1/2 TBS coarsely snipped lemon rind, pith removed (white part)
1 1/2 cups granulated sugar

*First published November 30, 2006

Each of the recipes below need to be kept in an airtight container, stored in a dark place and left sealed for about 2 weeks. Mix well again and use as needed. It’s good to use for up to one year.

Recipe #1

3 1/2 cups sugar
1 herb bag filled with 1/4 cup dried lavender buds and leaves

Lavender & Vanilla – #2

4 cups sugar
2 Herb bags each filled with 2 TBS fresh lavender flowers
1 vanilla bean


1 TBS lavender flowers
10 TBS sugar


1/3 cup fresh lavender flowers
1 cup sugar


*First published November 30, 2006 and moved to this page for better organization

Each of the following requires storage in an airtight container, place in a dark cupboard, and occasionally shake or mix.

Wait two weeks before using, is good to use for up to one year.


1 Tahitian Vanilla Bean
1 1/1 cups sugar


1 Whole Vanilla Bean
2 cups sugar


1 Whole Vanilla Bean
3 cups Granulated Sugar