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The Simplicity of Infused Sugars

December, 2010 · By Coryanne Ettiene

Infused anything is a great idea and so accessible.  Once you start thinking of infusing, you can’t stop…it is addictive, the moment you start thinning about infusing wine, that is when you have taken it all too far…. or have you?  Infused sugars are great for baking, adding a special something to your tea, cakes, cocktails, or even just a spoon full to help the medicine go down.

infused sugars by Coryanne Ettiene

The core ingredient here is granulated natural sugar, the finer the grain the easier it is to infuse with your natural ingredients. The ratio of sugar and ingredients depends on personal taste, and preparation method. If you mixyouringredients by hand tossing them, the aroma will be lighter, if you use a food processor to blitz them, the taste and aroma will be stronger. I will be dabbling with the below ingredients this year:

  • Vanilla bean pod (can be blitzed or whole & tossed)
  • Whole cloves (always whole & tossed)
  • Star anise (can be blitzed, but looks so pretty whole & tossed)
  • Cinnamon stick (whole & tossed as shown in video)
  • Crystallized ginger (blitzed as shown in video)
  • Dried edible flowers like Pansies, Roses, Geraniums and Lavender (always whole & tossed)
  • Dried orange, lemon, lime, or grapefruit peel  (can be blitzed, but looks so pretty whole & tossed)

Insfused Sugar By Coryanne Ettiene

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