Fennel Pollen Sugar
This aromatic sugar is infused with fresh fennel flowers. Use it to add bright anise & citrus flavor to desserts and drinks.
Servings: 2 cups
Equipment
- Storage jar with lid
Ingredients
- 2 cups granulated or superfine sugar
- 5 fresh fennel flower umbels*
Instructions
- Layers fresh fennel flowers and sugar in a clean jar, alternating layers until the jar is full. Seal the jar and give it a little shake.
- Let the sugar sit and infuse for 2-4 days, checking it periodically for flavor. It should take on an anise and citrusy flavor pretty quickly!
- Pluck the flowers out and pour the sugar onto a parchment-lined baking sheet, removing all flower bits.
- Dry the sugar in a low oven (200° F or lower) for around 30 minutes, just long enough to dry the sugar. It should be crunchy to the touch.
- Let the sugar cool completely, then transfer it to a jar**. Store in a cool, dry cupboard.
Notes
* You can use more or less flowers, depending on the size of the umbels and how strong of a flavor you want your sugar to have.
**If the sugar is a little clumpy after drying, you can blend it briefly in a spice grinder or food processor to remove clumps.