Seasoning, Flavored Oil and Flavored Vinegar Recipes

Flower Flavored Sugars

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  • 1/4 cup fresh flowers or leaves*
  • 1 cup super-fine sugar**


  1. Use only one type of flower or leaf in each batch of flavored sugar.
  2. Wash and dry the flowers or leaves carefully.
  3. In an airtight storage container, put in 1/4 inch of sugar, then a layer of flowers or leaves and alternate until the sugar is used.
  4. Cover tightly and store for three weeks.
  5. Strain out the dry leaves and pack the flavored sugar into a storage jar.


* Scented geranium leaves, lemon balm, various mints, lemon verbena, violets, rose petals (do not use flowers or leaves from where insecticide has been used).

** If you cannot find super-fine sugar, put granulated sugar in a blender and run for a few seconds.

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