Flavored Sugars: Lemon, Ginger and Orange Earl Grey

Making Lemon, Ginger and Orange Earl Grey sugars can enhance the fun factor in many a recipe. The making of flavored sugar alone, is like returning to childhood sandbox play! Lemon sugar is a delightful addition to a sugar cookie recipe. Use Lemon Sugar to up the volume of a simple syrup for a whiskey sour base. Rim a glass with Ginger Sugar when making a Moscow Mule. Mix the Ginger Sugar with cinnamon and make zesty cinnamon toast or add it to your favorite ginger bread recipe.  Orange Earl Grey Sugar bolsters the flavor of hot tea. Mix the Orange Earl Grey Sugar in Vanilla yogurt for a flavorful topping for fresh fruit. Muffins, scones, cookies and quick breads will all benefit from using a flavored sugar in place of granulated sugar.

Lemon Sugar

Makes 3 cups

6 large or 8 regular sized lemons (preferably organic)

3 cups of granulated sugar

1. Wash lemons in warm water and dry. Using a vegetable peeler, remove the zest from the lemons. Put the lemon zest and 1 cup of sugar into the work bowl of a food processor. Pulse until the zest is well blended with the sugar. Add an additional 1-cup of sugar. Pulse to blend. Add the remaining 1-cup of sugar to the work bowl. Process the sugar for 1 to 2 minutes until the lemon sugar is very well blended.

2. Empty the sugar onto a baking sheet and spread it out in a even layer over the bottom of the pan. Let the sugar air dry, for an hour or so, mixing and spreading the sugar back out over the bottom of the pan half way through the drying process. Store the sugar in a jar or use immediately.

Ginger Sugar

Makes 3 1/2 cups

1 knob of ginger, 1 inch wide and 2 1/2 to 3 inches long, peeled

3 cups granulated sugar

1/2 cup demerara sugar

1. Chop the peeled ginger into large pieces. Put the ginger and 1 cup of the granulated sugar into the work bowl of a food processor. Pulse until the ginger is well blended with the sugar. Add an additional 1-cup of granulated sugar. Pulse to blend. Add the remaining 1-cup of granulated sugar and the 1/2-cup of demerara sugar. Process for 1 or 2 minutes until the sugar and ginger are very well blended. Depending on the moisture content of the ginger, the sugar will be somewhat damp.

2. Empty the sugar onto a baking sheet and spread it out in an even layer over the bottom of the pan. Let the sugar dry, for an hour or so, mixing and spreading the sugar back out over the bottom of the pan half way through the drying process. Store the sugar in a jar or use immediately.

Orange Earl Grey Sugar

Makes 3 cups

3 large or 4 medium navel oranges (preferably organic)

1 (individual serving) Earl Grey Tea bag

3 cups granulated sugar

1.  Wash oranges in warm water and dry. Using a vegetable peeler, remove the zest from the oranges. Put the orange zest and 1 cup of the granulated sugar into the work bowl of a food processor. Empty the tea from its bag and add the tea to the work bowl. Pulse until the orange zest and tea are well blended with the sugar. Add an additional 1-cup of granulated sugar. Pulse to blend. Add the remaining 1-cup of granulated sugar. Process the mixture for 1 or 2 minutes until the orange, tea and sugar are very well blended. The sugar will be a bit damp.

2. Empty the orange sugar onto a baking sheet and spread it out in an even layer over the bottom of the pan. Let the sugar dry for an hour or so, mixing and spreading the sugar back out over the bottom of the pan about halfway through the drying time. Store the sugar in a jar or use immediately.

Recipe ©Sally James Mathis

Photography ©Taylor Mathis