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Citrus-Ginger Sugar

Use to make Locanda Verde bartender Naren Young's Christmas Rum Punch.

  • yield: Makes about 1 1/2 cups sugar

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Ingredients

  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon freshly grated lime zest
  • 1 teaspoon freshly grated grapefruit zest
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups granulated sugar

Directions

  1. Step 1

    Mix all ingredients together in a small bowl. Transfer to an airtight container and cover; let stand at room temperature for at least 4 hours and up to overnight. Sugar may be kept, covered and refrigerated, for up to 2 weeks.

Source
The Martha Stewart Show, December 2010

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