How to Make Lemon Sugar
Lemon infused sugar is one of those simple treats that can elevate anything - a cup of tea, a sugar cookie, and more - with minimal effort. The secret is to release all those flavor oils into the sugar first to get the boldest lemon flavor. It's so easy, and you can double, triple, or quadruple this recipe to make a bunch to share with your friends and family!
Ingredients
- 1 cup sugar
- 1-2 lemons zested
Instructions
- Combine sugar with zest in a bowl. With your fingers, press and crush the zest into the sugar to bring out as many of the flavor oils as possible.
- Stir thoroughly and allow the mixture to sit out at room temperature for at least 12 hours. Stir occasionally and break apart any clumps. The goal here is to dehydrate the lemon zest before storage to make sure it doesn’t mold.
- Once fully dried, transfer to a glass jar and use to roll sugar cookies, sweeten tea, and so much more.
To Make Lemon Sugar Cubes
- Add about 1 tsp of water per cup of sugar and stir to combine. Place the sugar in a silicone mold and press firmly into each cavity. Level off the top with a bench scraper or knife.Dehydrate at 135F for about 1-2 hours or place them on a half sheet pan in a 170F oven with the door partly cracked open. Dry just until the cubes have firmed up. Cool to room temperature, then pop out of the molds and store in a cool, dry place.
Servings: 1 cup