Herb Sugar

Photo: flickr user Wootang01

Ingredients

cup leaves and/or flowers of sweet herbs*

2 cups granulated sugar

1 citrus fruit, in strips, not grated (optional)

Preparation

*Such as lavender, lemon balm, verbena, mint or rosemary

An herb-flavored sugar lends a sweetly elegant touch to anything, whether stirred into iced tea, sprinkled over berries or beaten into a simple pound cake. A touch of orange, lime or lemon zest can also be added for a slightly more complex flavor. Use lavender, lemon balm, verbena, mint or rosemary.

Here's a general formula from Deborah Madison's "Local Flavors"

(Broadway, $39.95).

Place the herbs on a cutting board or in a mortar and gently use a pestle or the back of a wooden spoon to bruise them slightly to release some of the aromatic oils.

In a bowl or in a resealable plastic bag, combine the herbs, sugar and, if using, zest. Transfer to a glass jar or other container with a tight-fitting cover and set aside for two weeks. Every few days, give the sugar a shake or a stir to spread the aromatic oils around and to break up any clumps. Strain the sugar, discarding the herbs and zest. Return to a container with a tight-fitting cover and store at room temperature.