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Lemon Sugar

NotesSERVING SUGGESTIONS

Hull and slice a pint of strawberries, toss in the lemon sugar, and let stand until the sugar is dissolved and the berries release their juices. Serve layered with strawberry and mango sorbets in tall glasses.

Hull and slice a pint of strawberries, toss with cubes of fresh ripe pineapple and mango, stir in the mint sugar, and let stand until the sugar is dissolved and the berries release their juices.

CostInexpensive

Easy

Total Timeunder 15 minutes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentmortar and pestle

Five Ingredients or LessYes

Taste and Textureherby, sweet, tart

Type of DishCondiments

Ingredients

  • 2 tablespoons sugar
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons sugar
  • 4 to 6 fresh mint leaves

Instructions

  1. Process sugar and zest in grinder until finely ground. Or pound half the sugar and the zest in a mortar and pestle until finely ground, and stir in the remaining sugar. Or stir together the sugar and zest in a small bowl until well combined.

  2. For Mint Sugar: Process the sugar and mint leaves in a coffee grinder until finely ground.

  3. VARIATIONS: For Lime Sugar, use a scant ½ teaspoon finely grated lime zest. For Orange Sugar, use ¼ teaspoon finely grated orange zest.

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