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Lemon Zest Sugar with Cardamom

Lemon Zest Sugar with Cardamom packs a very lemony punch
with an added aromatic zing from the cardamom.
Servings 1 cup
Prep Time 10 mins


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


  • 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.
  • Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.
  • Add the mixture to a food processor along with the rest of the sugar and pulse.
  • 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.


  • 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.
Author: Megan Wells
Course: Sides and Snacks
Keyword: beverages, desserts, infused sugar, quick and easy