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45 degree shot of lemon zest sugar in a mason jar surrounded by cardamom pods, half a lemon, and other infused sugars.

Lemon Zest Sugar with Cardamom

Lemon Zest Sugar with Cardamom packs a very lemony punch
with an added aromatic zing from the cardamom.

Course Sides and Snacks
Keyword beverages, desserts, infused sugar, quick and easy
Prep Time 10 minutes
Servings 1 cup
Author Megan Wells


  • 20 cardamom pods
  • 1 cup sugar
  • 1 tablespoon Meyer lemon zest*
  • 1 teaspoon Yuzu Essence optional


  1. Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.
  2. Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.
  3. Add the mixture to a food processor along with the rest of the sugar and pulse.
  4. Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.

Recipe Notes

  • You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.
  • Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.