Herb Sugar for Tea

comments (3) July 30th, 2008

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Recipe by Sylvia Thompson
December 1997
from issue #12

Herb Sugar for Tea

Makes 1 pint

3 thick sprigs of fresh herb leaves such as sage, golden lemon thyme, peppermint, or lavender
2 cups sugar

Bruise the leaves with a mortar and pestle or the back of a wooden spoon in a bowl until you can smell them—just enough to release some of their oils. Slowly pour in the sugar, stirring with the pestle to blend the sugar and the herb’s oils. Pour into a jar and cap tightly. Place the jar in a cool, dark, dry place. Every 2 to 3 days, pour out the sugar—it will be moist—and stir to distribute the herb’s flavor, then return leaves and sugar to the jar. It will take about 2 weeks for the flavor of the herbs to be fully absorbed by the sugar.

posted in: herbs

Comments (3)

ericrooster writes: NIce
Posted: 1:55 am on November 3rd
hankrooster writes: Thanks for sharing it was awesome article
Posted: 4:20 am on July 22nd
ericfullar writes: the best
Posted: 1:10 am on May 19th
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