Scented geranium sugar is one of the simplest and most rewarding infusions you can make, requiring nothing more than fresh leaves, granulated sugar, and a little patience. As the leaves rest nestled in the sugar over several days, their essential oils migrate slowly and naturally into every grain, leaving behind a delicately perfumed sweetener with no heat, no fuss, and no special equipment. The result is a versatile pantry staple that brings a whisper of rose, lemon, or strawberry to anything it touches, from shortbread and scones to whipped cream, fresh berries, rimmed cocktail glasses, and morning tea. Use whole dry leaves layered in, then removed.

Ingredients

• 2 cups granulated or powdered sugar
• 10 to 12 fresh scented geranium leaves, rinsed and thoroughly dried
• Few drops of food coloring if color coding for flavor desired.

Directions

1. Make sure leaves are completely dry, any moisture will cause the sugar to clump
2. Spread a layer of sugar in the bottom of a clean sealed jar
3. Lay several leaves on top of the sugar
4. Continue alternating layers of sugar and leaves until all are used
5. Seal the jar tightly
6. Let sit at room temperature undisturbed for 3 to 7 days
7. Remove and discard all leaves
8. Store scented sugar in the sealed jar at room temperature up to 3 months

Tips for Best Results

• Use completely dry leaves, as any moisture introduced into the sugar can cause clumping or spoilage
• Pat leaves gently with a paper towel and allow them to air dry for an hour or two before using if they were recently rinsed
• Layer leaves and sugar alternately in the jar rather than simply placing leaves on top, so the fragrance distributes evenly throughout
• Use a clean, dry, airtight glass jar for best results
• Fine granulated sugar absorbs fragrance most evenly, though raw sugar and caster sugar also work well
• Taste the sugar after 3 days and decide if you want a stronger infusion, leaving leaves in up to 7 days for maximum intensity
• Gently shake or stir the jar once a day to help distribute the oils as they migrate
• Rose and strawberry varieties tend to produce the most pronounced and pleasing results in sugar
• Once the leaves are removed, the sugar continues to mellow and round out in flavor over the following days
• Make several small jars using different varieties to compare flavors and have a ready supply on hand

Cautions

• Remove leaves before the sugar shows any sign of moisture absorption or clumping around the leaves
• Discard the batch if you see any condensation inside the jar, soft or wilting leaves turning dark, or any off smell
• Do not use leaves that have been treated with pesticides, systemic fertilizers, or any chemical spray
• Store finished sugar in a cool, dry place away from direct sunlight, which can degrade the fragrance over time
• Use within 3 months for the best flavor, though properly stored sugar will remain safe to use beyond that window

Uses: baking, coffee, tea, rimming cocktail glasses, and sprinkling over fruit

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