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Lavender-Infused Sugar

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This lavender sugar can be made in larger quantities and makes for a great hostess gift. “A fragrant addition to coffee and tea, you can make the lavender flavour stronger by using more lavender and/or grinding the lavender in a spice mill first,” says Martin McGurk. “Note that ground lavender is harder to completely sift out of the sugar than whole buds and will float like dust when used to sweeten drinks.”

Recipe courtesy of Martin McGurk and Gordon Tingley, Sledding Hill Farms, Bear River, N.S.

Ingredients:

  • 1 Tbsp (15 ml) dried culinary lavender florets
  • 1 cup (250 ml) granulated sugar

Directions:

  1. Thoroughly mix the two ingredients and store in an airtight container in the dark. Let infuse for about a week. Periodically agitating the mixture will help disperse the lavender flavour.
  2. When you are ready to use, you can sift out the lavender buds with a fine mesh sieve.

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