Recipe: How to Make Flower Flavoured Sugars


I adore sugar flavoured with buddleah flowers. This is my favourite one, and my favourite use is in fruit salad.

Aside from flowers, you can also use lemon peel, orange peel, mandarin peel, lemon grass, lemon verbena, broken up cinnamon sticks, rose petals — you are only limited by your imagination. Make sure that they are spray and other chemical free before using, and that they are not poisonous blooms or leaves.

Feel free to browse recipes from our Retro Recipes series. You might also like our Desert recipes here and here. Check out our easy Summer recipes here and here.

Flower Flavoured Sugars

Use wherever the flavour will complement. Over fruit (baked, raw, fruit salad). In icecream. In plain biscuits or cakes, …. in jam, …..

1 vanilla bean, or 8 lavender flowers, or 1 buddleah flower, or a handful of rose petals, or any other non-toxic (and non-sprayed) flowers 2 cups caster sugar

Mix the flowers and the sugar together in a screw-top jar. Store for 1 – 2 weeks or more, shaking occasionally. Sieve through a strainer before using.




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