Sugar with Various Flavors

Ingredients

• 1 Vanilla bean
• 300 g sugar
• 300 g sugar
• 2 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 5 cloves
• 1 untreated orange
• 300 g sugar
• 8 dried organic rose petals
• 400 g sugar
• 8 fresh organic rose petals
• 2 tbsp rapeseed honey
• 250 g sugar
• 200 ml red fruit juice (e.g., currant, cherry)
• 1 Vanilla bean

Instructions

1. 1.

   For the vanilla sugar, split the vanilla bean lengthwise, scrape out the seeds and mix with the pod and sugar. Transfer to a prepared vessel, seal tightly and let steep for several days. Ideal for all sweet dishes.

2. 2.

   For the spice sugar, combine sugar with cinnamon and grated nutmeg and blend in a mixer 1-2 times. Stir in cloves and also seal tightly, letting sit for several days so the spices release their aroma. Works well for Christmas baking.

3. 3.

   For the orange sugar, wash the orange hot, pat dry, zest it and mix with sugar. Pour into a prepared glass and let steep for a few days. Suitable for drinks, preserves and sweet baked goods.

4. 4.

   For the rose petal sugar, blend dried rose petals with half the sugar in a mixer 1-2 times. Mix fresh rose petals with the remaining sugar and layer with the blended mixture in a sealable jar. Let sit for several days. Great for sweetening teas.

5. 5.

   To make the syrup, pour rapeseed honey into a bottle and distribute evenly by tilting.

6. 6.

   Bring the sugar with the split vanilla bean and fruit juice to a boil and simmer until the sugar dissolves. Remove from heat, let cool completely, carefully pour over the honey and store chilled.