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Scented Sugars

Martha Stewart Living, December/January 1993/1994

Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness.

Comments (2)

  • Jade S 18 Dec, 2013

    My family is from the South and has been making scented sugars for 100's of years. I pick violets out of the back yard and make a scented sugar that my friend (Southern Ladies born and bred) fight over at tea......and I have never had anything grow in them or anyone get sick from them. As long as you wash everything, let it dry and keep it sealed in sterile jars with new lids you should be fine. Sugar is a natural preservative.

  • carabau 16 Dec, 2011

    I wonder if a simple syrup recipe mixed with these options, then strained and put into smaller glass jars may be a more sterile option.