Lemon Verbena Sugar / by Judy Kim

by Judy Kim

Lemon Verbena Sugar

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. 


INGREDIENTS

2 cups sugar

3 sprigs lemon verbena, leaves only

zest of 1 lemon (meyer lemon if possible)

DIRECTIONS

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.

 


Sources:

Ceramics: Jono Pandolfi

Photography Surface: Erickson Woodworks