Calendula-infused salts or sugars make perfect gifts from the garden. It is a great way to preserve calendula to use throughout the year. Infused sugars can be great for finishing cakes, desserts, cookies, cocktails, or other sweet treats. There are two easy ways to make infused salt or sugar:
- Mix dried herbs and flowers with Salt or Sugar and place in a jar.
- Blend equal parts (1:1) of fresh herbs or flowers with Salt or Sugar and lay flat on a tray and allow to dry completely in a dehydrator or oven at 40 degrees celsius. Once the herbs are dry you can loosen the mix back up and place in a jar.
Note: blended sugar will turn to fine powdered sugar, similar to icing sugar. If you want more of a granular salt or sugar just blend a small amount with the herbs and mix the rest through at the end.
Calendula and Lemon Sugar
Ingredients
- Zest of 1 lemon
- 1 cup Raw Sugar
- 6-8 fresh Calendula Flowers
Instructions
- Zest Lemon using a fine grater.
- Remove petals from the fresh calendula flowers and add to a bowl with the sugar and lemon zest.
- Lightly blitz in a mixer or blender.
- Spread on a tray to dry. Use a dehydrator at 40degrees celsius or the oven for 4-5 hours or until lemon zest and flowers are completely dry.
- Place in an air-tight jar to store.
Notes
To make an infused salt simply swap the sugar with salt.
