Infusing Sugars with Aromatics
Infusing sugar is the process of trapping volatile oils from herbs, spices, or citrus zest into dry sugar crystals. By layering your chosen aromatics with granulated sugar in a sealed jar and letting them sit, the moisture from the aromatics migrates into the sugar, creating a highly scented base for baking or finishing drinks.
Start with bone-dry ingredients
Any moisture remaining on fresh herbs or citrus zest will cause the sugar to clump and turn into a sticky syrup. Ensure everything is thoroughly patted dry before combining.
- glass jar with a tight-fitting lid
- parchment paper
- fine-mesh sieve
What goes in.
- 2 cupssuperfine or granulated sugar
- 3-4whole vanilla beans, split lengthwise
- 1/4 cupfresh lavender buds or dried citrus peel
Achieving maximum aromatic density
Keep the jar in a cool, dark place and shake it daily; this redistribution prevents the sugar from caking and ensures the oils coat every crystal evenly.
The method.
Prepare your aromatics
If using citrus zest, use a vegetable peeler to remove wide strips, avoiding the bitter white pith. If using herbs, ensure they are completely dry to the touch.
Layer the jar
Pour a half-inch layer of sugar into the bottom of the jar. Place a layer of your aromatics on top, then cover with more sugar. Repeat until the jar is filled.
Seal and rest
Place a square of parchment paper between the jar rim and the lid to create a tighter seal. Store in a dark cupboard for at least five days before using.
Strain
Once the sugar smells potent, sift the mixture through a fine-mesh sieve to remove the solid pieces. Keep the aromatics in the jar if you prefer a continuous, stronger infusion.
Other turns to take.
Vanilla Bean Sugar
Submerge whole vanilla beans in sugar and let them sit for two weeks. The beans can be reused for up to six months.
Citrus Zest Sugar
Use lemon, lime, or orange zest. Because of the higher natural moisture in zest, use these within a month.
When it doesn't go to plan.
Use superfine sugar for infusions, as the smaller surface area absorbs oils more efficiently than coarse sugar.
Do not use fresh, leafy herbs like mint or basil for long-term infusions; they contain too much water and will spoil the sugar.
If the sugar begins to clump, add a small piece of food-grade desiccant or keep a raw rice grain in the jar to absorb excess humidity.
The ones that keep coming up.
How long does infused sugar last?
Kept in an airtight container in a cool, dry place, infused sugar remains stable for up to six months.
Can I use brown sugar?
The molasses content in brown sugar is overpowering and will mask delicate floral or citrus notes.
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