Hoffman Media


Floral-Scented Sugar

Floral-Scented Sugar Recipe

1 cup small edible flowers (choose sweet, aromatic flowers such
    as lavender, scented geranium, rose, lilac, gardenia, violet)
2 cups sugar
1 clear pint jar with tight-fitting lid


• Wash flowers. Make sure petals are very dry before adding
to sugar.
• Fill jar one-fourth full with sugar. Add one-third of flowers.
• Repeat layers, ending with sugar and leaving a 1/2-inch
space at top. Secure lid, and store in a cool, dark place for 3
to 4 weeks before using.

Note: Floral- and herb-scented sugars can be used in hot tea, iced
tea, or any recipe calling for sugar.

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