Refining sugar yourself is certainly a tasty thing to do. The normal, commercially available sugar from the supermarket is, of course, not to be underestimated either, but a refined variety is not only something special; it gives tortes, cakes, and other desserts a special touch. Depending on your preferences, you can infuse the sugar with many different things. You can find a special selection here.
Sugar with a difference
Lemon or orange peel
To make the sugar a little fruitier, you need either lemon or orange peels. Wash the untreated fruits in hot water, dry them, and then peel off the zest very thinly. Put the peels together with the sugar in a sealable container for at least 3 days so that the sugar can take on the flavor.
Vanilla sugar
Vanilla sugar is used in almost every cake. The industrial version is certainly not to be underestimated, but making it yourself is even better. This version not only smells more intense, it also gives the dish a more pronounced flavor. If the pulp of a vanilla pod has already been used, you don't have to throw away the pod itself right away. Simply cover the pod with about 300g sugar and let it steep for at least 6-8 weeks. Shake the container every now and then in between. Now you can use the sugar wonderfully. Small tip: you can chop up the pod and mix it with the sugar – this also creates the typical black specks in the dish, which are the hallmark of a good vanilla dish.
Lavender sugar
Instead of a vanilla pod, you can also use lavender blossoms or rose petalsYou can get untreated blossoms at any good herb shop or health food store. Now mix 20g-30g lavender blossoms with approx. 250g sugar and enjoy a hint of lavender after 8 weeks.
Cinnamon-chili sugar
Some dishes are absolutely bursting with sugar – so every now and then you need a counterbalance so the sweetness doesn't go to your head too much. For dishes like these, you can also happily serve sugar with a lasting contrast. Such as cinnamon-chili sugar, for example.
For this version, simply take
- 250g sugar
- 100g cinnamon mixture
- 1/2 teaspoon ground chili
Mix all these ingredients together well and let them infuse thoroughly for a few weeks.
Christmas sugar
When everything smells festive at Christmas, desserts also want to be refined. Whether for savory or sweet dishes: a hint of cardamom and almonds can provide a surprise here too. If you prepare a Christmas sugar in good time, you can not only use it to season cakes, cookies, and tortes, but also add flavor to tea and coffee.
Simply put 300g of regular sugar in a container again and add
- ½ tsp cardamom
- ½ tsp clove powder
- ÂĽ tsp coriander and
- 100g ground almonds
mix in, shake well, and let it rest for several weeks. Tip: prepare the mixture in late fall so that you can enjoy this wonderfully fragrant sugar at Christmas time.
Oriental sugar
Whether for tea, coffee, or special tortes – a touch of the Orient not only has an enchanting effect, it transforms foods and drinks into something truly dreamy. All you need is
- 200g sugar
- Âľ tsp ground cardamom
- ½ tsp Ceylon cinnamon
- 2 ½ tsp real cocoa
As usual, all ingredients are mixed together and sealed well in a suitable container. After a few weeks, you can serve coffee, mocha, coffee with milk, or pastries wonderfully with it.
Spiced sugar
So that some cakes or other desserts don't simply taste sweet, sweeter, sweetest, you can achieve a special touch with spiced sugar. For the spiced sugar, you need
- 300g sugar
- 2 tsp cinnamon
- ÂĽ tsp grated nutmeg
- 5 cloves
Everything is mixed together, placed in a sealed container, and after just 5 or 6 weeks you have a wonderfully fragrant spiced sugar. Be careful with the cloves – it is best to fish them out before processing.
Read also:Â Sugar rim on glasses
Image by Janine, meinhaushalt.at
