Aromatic sugar
Make your own aromatic sugar that will come in handy when preparing sweet dishes, you can use it as a spice for doughs, biscuits, creams, ice cream, whipped cream, biscuits, tea, lemonade, etc. Or simply sprinkle on fruit. Add it to the extent that you would add sugar to something. The sugars will remain aromatic in a closed container for up to 1 year. Ideal as a gift.
Preparation steps
- Vanilla sugar Ratio 01:01 - pods: cups sugar 2 cups sugar 2 pods vanilla Put sugar in a bowl, Cut the pods lengthwise, scrape the seeds and mix in the sugar. Cut the pod halves into three parts. Put sugar and beans in a jar. until we run out of ingredients, close the jar and leave for 4-6 weeks shaking occasionally, strength is a matter of taste, so try a little. If it’s not strong enough, let it stand for another week or two, tasting occasionally Once you’ve achieved the desired flavor, sift through a thinner strainer to remove the pods, ready to use. Return the beans to the jar as they still have the smell. Add new vanilla and new sugar.
- Lemon Sugar 2 cups crystal sugar 2 lemons, preferably organic Wash and dry the lemon thoroughly. Pour the sugar into a bowl, grate the outer rind of the lemon on a fine grater for spices but always above the sugar so that it immediately absorbs the juice and oil coming out of the rind (we use only the outer rind) and mix with the sugar. Arrange in a thin layer on baking paper and leave to dry overnight, as it will be very moist from the essential oils. When dry, put sugar in a food processor, or el. coffee grinder and process them together for 10-15 seconds, to mix everything well and to solve all the lumps. Shake the sugar in an airtight jar or tin can.
- Orange Sugar 2 cups crystal sugar 1 large orange, preferably organic Wash and dry the orange thoroughly. Pour the sugar into a bowl, grate the outer rind of the orange on a fine grater for spices but always above the sugar so that it immediately absorbs the juice and oil coming out of the rind (we use only the outer rind) and mix with the sugar. Arrange in a thin layer on baking paper and leave to dry overnight, as it will be very moist from the essential oils. When dry, put sugar in a food processor, or el. coffee grinder and process them together for 10-15 seconds, to mix everything well and to solve all the lumps. Shake the sugar in an airtight jar or tin can.
- Cinnamon sugar 2 cups crystal sugar for this version is better brown but can also white 3 tablespoons ground cinnamon 1 cinnamon stick (may or may not) Mix sugar and ground cinnamon well in a bowl. Pour into a jar or tin and press the stick into the sugar close well.
- Sugar "Christmas mix" Spekulatius mix 2 cups crystal sugar for this version is better brown but can also be white 2 tablespoons cinnamon 1 tablespoon ground ginger (can also be dried) 1 teaspoon ground cloves 1 teaspoon ground or grated nutmeg 1 teaspoon cardamom ground (it is difficult to get it, so you can do without it) Mix sugar and ground spices well in a bowl. Pour into a jar or tin box and, if desired, add 1-2 star anise to the sugar; close well.
- Lavender sugar: 1 cup unspoiled lavender flowers 2 cups sugar Put a row of sugar in a jar, sprinkle with lavender flowers, repeat until we run out of ingredients, close the jar and leave for 4-6 weeks, shaking occasionally, strength is a matter of taste, so try a little. If it is not strong enough, leave to stand for another week or two, occasionally taste Once you have achieved the desired aroma, sift through a thinner strainer to remove the flowers, ready to use
