Lilac Sugar
Preserve aromatic lilac flowers in sugar to capture their scent. Lilac sugar is perfect for adding a touch of spring to your desserts!
Ingredients
- 1 part fresh lilac flowers
- 1 part granulated sugar
Instructions
- Prep: Give the flowers a gentle wash and leave them on a towel-lined sheet pan to dry. Remove lilac flowers from their stems.
- Infuse: Layer flowers and sugar in alternate layers in a large clean glass jar, starting and ending with sugar. Put a lid on the jar and give it a good shake.Place the lilac sugar in a dark cupboard for a day or two, shaking at least once a day.
- Dry: Preheat oven to its lowest setting (mine is 170° F)*. Pour lilac sugar onto a sheet pan lined with parchment paper and spread thin. Place in the oven until dry and no moisture remains, stirring occasionally, about 20-35 minutes. Sugar will be hard and crunchy.
- Cool: Allow to cool completely. Place dried sugar in a clean, dry food processor or spice grinder and pulse a few times, until clumps are broken up and sugar is fairly uniform.
Notes
Alternative method: You can also make a super quick version with a food processor that can be used right away. See blog post above for more info.
*Drying: A food dehydrator is also great for drying out your sugar. Spread infused sugar on dehydrator trays and run at 100° - 125°F until sugar is thoroughly dry and crispy.