Aug 3, 2007

Tea For Two

It's such a beautiful day today, we decided to have our morning tea outside.
With my little bistro chair and table and our Royal Albert "Cottage Garden" tea set for two, what more could one want. Well a perfect compliment is a bottle of lemon zest sugar, somehow it just enhances the tea. If you are not a sweet tea drinker, just add a tip of a teaspoon to your tea. If you enjoy your sugar in tea then use as you would use sugar.
Here is the recipe for you to enjoy, or make a bottle of two to give as a gift, it really is most delicous and refreshing.
Lemon Sugar

The fragrant oils in lemon zest give a distinctive aroma and flavor to foods. Combine lemon zest with sugar, and use in place of ordinary sugar in baking. Try sprinkling over sugar cookies or stirring into hot tea for a delicious lemony treat

Makes about 1 pound
You may substitute oranges and limes to make other citrus sugars. Use instead of plain granulated sugar in baking, or try sprinkling over cookies or stirring into hot tea for a delicious citrusy treat. The sugar will keep for several months in an airtight container in the refrigerator.

3 lemons
2 cups sugar

1. Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
2. Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
3. Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour


1 comment:

Miss Maddie's said...

Thankyou for stopping by to pay me a visit. It's always wonderful to meet fellow bloggers. That lemon sugar sounds delicous. Now here's one I make: Organic Rose Petal Sugar. Take a glass jar and fill one third with organic sugar a layer of organic rose petals fresh from the garden( they have to be pesticide free ) add another layer of sugar then rose petals. Fill almost to the top with one last layer of sugar and petals. Put on lid (I use a pint canning jar) and place in a cool, dark place for about a month. Open and enjoy!