Lavender Sugar (using grinder) Makes 2 cups

Note: White granulated sugar is best for making lavender sugar, otherwise the molasses in natural or brown sugar will overpower the lavender flavor.

2 cups sugar
1 TBL. dried *culinary lavender buds

Pulse the lavender in a spice grinder with 1 tabelspoon of the sugar until finely ground. Stir into the remaining sugar and place in a tightly covered jar. Let stand for 3 days before using.

*Culinary lavender buds available in the Shop.

Lavender Sugar (infusing) Makes 4 cups

4 cups granulated sugar
1⅓ cups dried *culinary lavender buds

Blend together the culinary lavender buds and sugar using a wooden spoon. Place infused sugar inside a gallon-sized resealable plastic bag and shake well. Place inside a second plastic bag (to ensure it is airtight) and store in a cool, dry place for two weeks. Shake the bag periodically to redistribute the buds and infusion of flavor. The sugar is ready to use when it has a strong lavender aroma and taste. The lavender buds can be sifted out if you prefer not to have them floating in your beverage or seen in the food.