by Judy Kim
Lemon Verbena Sugar
Yield: 2 cups
This was created after the purchase of a lemon verbena plant, bought on a whim at the farmers market. It is so fragrant and just seemed perfect for an infused sugar. It can be enjoyed in tea, on the rim of a cocktail or any baking project.
2 cups sugar
3 sprigs lemon verbena, leaves only
zest of 1 lemon (meyer lemon if possible)
In the bowl of a mini prep or food processor add all ingredients and blend until mixture is finely ground.
Note: If you want more flavor add more leaves or combine with another complimentary of your choice. Use this ratio to help create larger batches of herbed sugar. Keep in refrigerator.