Herb Sugar
By: Anonymous
Published: Friday, February 12, 2010 - 1:46pm

Ingredients




cup leaves and/or flowers of sweet herbs*
2 cups granulated sugar
1 citrus fruit, in strips, not grated (optional)

Preparation

1 *Such as lavender, lemon balm, verbena, mint or rosemary 2 An herb-flavored sugar lends a sweetly elegant touch to anything, whether stirred into iced tea, sprinkled over berries or beaten into a simple pound cake. A touch of orange, lime or lemon zest can also be added for a slightly more complex flavor. Use lavender, lemon balm, verbena, mint or rosemary. 3 Here's a general formula from Deborah Madison's "Local Flavors" 4 (Broadway, $39.95). 5 Place the herbs on a cutting board or in a mortar and gently use a pestle or the back of a wooden spoon to bruise them slightly to release some of the aromatic oils. 6 In a bowl or in a resealable plastic bag, combine the herbs, sugar and, if using, zest. Transfer to a glass jar or other container with a tight-fitting cover and set aside for two weeks. Every few days, give the sugar a shake or a stir to spread the aromatic oils around and to break up any clumps. Strain the sugar, discarding the herbs and zest. Return to a container with a tight-fitting cover and store at room temperature.