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Flower Sugar

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

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons fennel flowers or hyssop flowers

Directions

  1. 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.

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