Ingredients:
- 2 cups granulated sugar
- 1 tablespoon dried culinary lavender buds
Equipment:
- Food processor or coffee grinder
- Large mixing bowl
- Whisk
- Airtight container for storage
Instructions:
Ensure Culinary Lavender:
- It’s essential to use culinary lavender (typically Lavandula angustifolia) for the best flavor and to avoid any bitter or soapy notes from ornamental varieties.
Grind the Lavender:
- Place the dried lavender buds in a clean, dry food processor or coffee grinder.
- Process for 10-15 seconds until the lavender is finely ground.
Combine with Sugar (Method 1):
- Add half a cup (1 cup total) of granulated sugar to the processor with the ground lavender. Pulse for 15-20 seconds until thoroughly mixed.
- Pour the lavender-sugar mixture into a large bowl. Add the remaining sugar and whisk vigorously to distribute the lavender evenly.
Combine with Sugar (Method 2):
- Pour a thin layer of sugar into your mixing bowl.
- Sprinkle the ground lavender evenly over the sugar.
- Add another layer of sugar. Repeat this layering process until all the sugar and lavender are used.
- Whisk vigorously to combine.
Infuse:
- Transfer your lavender sugar to an airtight container.
- Let it infuse for at least a week in a cool, dark place.
- The longer it sits, the stronger the lavender flavor will become.
Store and Enjoy:
- Once infused, store your lavender sugar in the airtight container in a cool, dark place.
- It should last for several months.
Tips:
- For a stronger lavender flavor, increase the amount of lavender slightly.
- If you don’t have a food processor, you can try grinding the lavender with a mortar and pestle, but it’ll be more work.
- Lavender sugar is delicious in baked goods (scones, cookies, cakes), sprinkled on fruit, stirred into tea or coffee, or even used to rim cocktail glasses for a unique twist.
