Instructions:
1. Zest the fruit you want to use to infuse your sugar by leaving it out overnight to dry.
2. Layer the sugar and zest in a glass container.
3. Let it infuse for one week minimum.
4. If using lavender, vanilla or espresso beans, you can remove them by straining the infused sugar into a bowl before using it in a recipe or coffee.
Images via sugar and charm.
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