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Lovely Lavender Sugar

A new favorite on the ranch, especially on the rim of a cocktail or mocktail glass. I find English lavender works best for its sweet, floral flavor. All of the lavender we grow is culinary-grade because we never spray it.

For the best flavor, let the sugar rest for a few days before using. Then enjoy it in tea, coffee, baked goods, or anywhere you want a hint of lavender.

Happy Cooking!

-Alice

Ingredients

  • 1 cup granulated sugar or organic cane sugar

  • 1 tablespoon dried culinary lavender buds

Equipment

  • Food processor, coffee grinder, or spice grinder

  • Airtight glass jar for storage

  1. Combine the sugar and lavender buds in a food processor or spice grinder.

  2. Pulse for about 30 seconds, or until the lavender is finely ground and evenly distributed throughout the sugar.

  3. If desired, sift the mixture and regrind any larger lavender pieces.

  4. Transfer the lavender sugar to a clean glass jar and give it a good shake.

  5. Seal tightly and store in a cool, dark place for 48 hours to one week before using. Shake the jar daily to help distribute the lavender oils.


How to Use

  • Rim cocktail or mocktail glasses

  • Sweeten tea, coffee, or lemonade

  • Sprinkle over fresh berries or sliced fruit

  • Use as a 1:1 substitute for sugar in shortbread, muffins, scones, and quick breads

  • Add a floral touch to whipped cream or yogurt


Storage

Stored in an airtight container, lavender sugar will keep its fragrance and flavor for up to 6 months.

A little lavender goes a long way—bringing the scent of the garden to every spoonful

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