This sugar will give baked goods such as shortbread and pound cake new flavor; it is also perfect in a steaming cup of tea.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, March 2002
- 1/2 cup sugar
- 2 tablespoons fennel flowers or hyssop flowers
Place the sugar and herb flowers in a mortar, and grind with a pestle (alternatively, you can place them in a bowl and use a wooden spoon for mashing). The mixture will keep, stored in an airtight container, for up to 1 month.