Lemon and Lavender Infused Sugar

This Lemon and Lavender Infused Sugar has a sweet floral and lemon fresh fragrance that tastes amazing!

Lemon and Lavender Infused Sugar

Lavender infused sugar is one of the most common recipes out there and most of the time it’s used in lemon baked goods. It’s an extremely popular combo. So I combined lemon and lavender into one.

I like to give the lavender a pulse in the food processor by itself first to try and break down the lavender into smaller pieces. After that, simply add the sugar and zest and you’re done – it’s that easy.

Cocktails and Mocktails

I have a series of infused sugar and shrub recipes coming up that will all be used in a DIY Gin Bar. This Lemon and Lavender Infused Sugar is one of those.

Make simple syrups with it to add to drinks or muddle it with herbs and shake it up to add an extra layer of flavor.

DIY Gin Bar Recipes

Here are all the recipes that are part of the DIY Gin Bar!

Infused Sugars

• Vanilla Bean Sugar
• Orange Sugar with Szechuan Peppers
• Lemon Zest Sugar with Cardamom
• DIY Citrus Sugar with Lemon and Dill

Shrubs

• Strawberry Shrub with Basil and Peppercorn
• Blackberry Shrub with Vanilla and Earl Grey
• Lemon Shrub with Cardamom and Mint
• Orange Shrub with Cardamom and Thyme
• Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers

Cocktails

• Strawberry Gin Fizz
• Blackberry Gin Fizz
• Mint Gin Fizz
• Lemon Gin Fizz with Cucumber and Dill
• Orange Gin Fizz
• Gin Lemonade Cocktail

Mocktails

• Orange-Basil Strawberry Mocktail
• Vanilla Earl Grey Blackberry Mocktail
• Sparkling Basil Lemon Mocktail
• Lemon-Dill Cucumber Mocktail
• Rosemary & Mint Lemonade Mocktail

Lemon and Lavender Infused Sugar

This Lemon and Lavender Infused Sugar has a sweet floral and
lemon fresh fragrance that tastes amazing!

Servings 1 cup

Prep Time 5 minutes mins

Ingredients

• 1/2 tablespoon dried lavender culinary
• 1 cup sugar
• 1 tablespoon Meyer lemon zest*

Instructions

• Put the lavender in a food processor and pulse until it is chopped into fine pieces.
• Add the sugar and lemon zest and pulse until combined.
• Lay the sugar out on a baking sheet to dry out before storing in an airtight container.

Notes

You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.

Author: Megan Wells

Course: Sides and Snacks

Keyword: beverages, desserts, infused sugar, quick and easy