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:

  • Store in an airtight container and refrigerate unless directed otherwise.
  • You can sift out the citrus peel (or lavender, vanilla beans) if you wish, but give it a couple weeks or so before you do, this will give the flavors a chance to infuse more deeply.
  • You may find lumps develop more quickly, simply shake container before using.

*First published December 2, 2006

1 1/4 cup grated orange peel
1 cup sugar

  • Grate the peel from the oranges, keeping them free from juice. Do not remove any of the pith (white part of the skin).
  • Bury the grated bits into the sugar.
  • Store in a sealed, airtight container and refrigerate.

*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

  • Remove the zest from the lemons using a citrus zester. Roughly chop the zest.
  • In a food processor, add 1 cup of the sugar and all the lemon zest. Pulse for a few minutes until finely ground.
  • Add the rest and toss until well mixed.
  • Spread in a large pan and let sit until dry, approximately 1 hour.
  • Store in a sealed, airtight container and use as needed. Refrigerate.


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

  • Blend well and use. Can be stored in an airtight container. Refrigerate until used.


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

  • In a blender add 1/2 cup of the sugar and all the lemon rind. Blend for a few seconds until the peel is finely blended.
  • Add the rest of the sugar and mix well.
  • Store in an airtight container and refrigerate until needed.

*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

  • Scoop 1 cup of the sugar and place in an airtight container.
  • Insert herb bag.
  • Pour the rest over top.
  • Seal and store.

Lavender & Vanilla – #2

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

  • Pour sugar into an airtight container.
  • Chop vanilla bean into a few pieces then add to container.
  • Place one herb bag towards the bottom and the other towards the top.
  • Seal and store in airtight container.
  • Begin to use after a few weeks.


1 TBS lavender flowers
10 TBS sugar

  • Mix together making sure to blend well.
  • Keep in a sealed container for about 2 weeks before use.


1/3 cup fresh lavender flowers
1 cup sugar

  • Layer each of the ingredients in a small airtight container.
  • Seal and store in a dark place for about 2 weeks.
  • Shake well to combine.
  • Recipe can be doubled.


  • You can substitute confectioner’s rather than granulated to use in icings and dustings.
  • When using loose lavender (rather than herb bags), you can sift out the buds as you use it.
  • Can be used in baking, add to teas, hot beverages or iced drinks, sprinkle on baking and pastries.
  • Alternatives: Rose-scented geranium leaves

*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

  • Split bean and remove seeds.
  • Mix seeds well in sugar, then add the bean skins.
  • Seal and store as noted above.


1 Whole Vanilla Bean
2 cups sugar

  • Scrape the seeds from the bean into the sugar and stir in.
  • Push the remaining bean skin down inside.
  • Store and seal as directed above.
  • Remove the bean after 2 weeks.


1 Whole Vanilla Bean
3 cups Granulated Sugar

  • Cut bean into 1″ pieces. Mix bean pieces into sugar, distributing well.
  • Cover and store as directed above.
  • Do not remove the beans.

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