Flavored sugars are a great way to add another layer of goodness to your drinks, cookies and baked goods. I really like this recipe for Citrus and Hibiscus Sugar in my herbal tea, which helps get me to my happy place!
As much as I’m a dedicated coffee fan *strong enough to walk across the room to me*, there’s also a place in my heart for an array of teas, especially herbal teas. One of the first herbal teas I remember trying was Red Zinger. My mom would serve Red Zinger tea all year, but in the summer she would pour it over ice and it turned out to be my favorite drink. I quickly fell for that deep, brilliant colored red drink with a hint of sweet floral taste.
As I was at one of my favorite grocery stores perusing, I looked through their spread of flavored sugars and low and behold, they had one that was laced with Hibiscus. Guess what came of that little visit. 😉
Not only is this a posh sugar to serve for your afternoon tea, but it is pretty amazing sprinkled over cookies too. When the Hibiscus is introduced to moisture it turns that deep red color, and will also make your baked goods beautiful. When adding to the top of frostings, use a toothpick to give it a swirl to give it a marbleized look. So lovely.
You can keep this stored for up to 3 months in an airtight container. This is one of those recipes that can beautifully become a “gift from your kitchen”.
- 1 Tbls dried Hibiscus Flowers (I used loose Hibiscus tea)
- 1 tsp dried Orange Peel
- 1 cup Sugar, I use caster sugar
- In a cleaned out electric coffee grinder or small food processor, pulse the Hibiscus flowers with the Orange Peel until you have a fine powder.
- Mix the Hibiscus and Citrus powder into the Sugar until well combined.
- Store in an airtight container for up to 3 months.
*Hibiscus flowers will cause a "cloud" of powder, so it's best to leave it for a few seconds until the powder has a chance to settle.*Serve as a sweetener in teas, sprinkled over cookies and cakes or added to any dessert.