Fancy is rarely what it seems. Fancy sugars. Fancy honey. Fancy salts. Little kitchen gems that add a boost of flavor and an extra ooohhh and aaaahhh from guests… they’re actually easy kitchen tricks. Thing is, you don’t have to tell a soul how easy they are. Let the kitchen glory and flavor victories be yours all yours.
Today we’re making fancy, fruit sugars. The fragrant, brightly colored sugars you might use to rim a margarita or daiquiri drink, sprinkle on cookies, or top your cinnamon sugar toast.
Banana sugar on cinnamon sugar toast? Bonkers good.
Pineapple sugar rimming a daiquiri glass? Yes, very much.
Strawberry sugar on sugar cookies? How divine!
It’s Fall which is basically jazz-hand season for new cookbooks. This book, by Adrianna of A Cozy Kitchen is one of my absolute favorites.
Not only are there cozy and comforting recipes, but the book is also filled with crafts and outings and life inspiration. It’s about living a happy, full life… and it just feels very very good. The Year of Cozy.
This might be my gifting book this holiday season. Go ahead and forget that if we’re friends… spoiler alert.
Let’s make some sugars extra sweet. It’s easy as pie. Easier than pie. Way way easier than pie.
Here’s what you’ll need for fruit sugar:
The spice grinder (or small food processor) is used to grind the dehydrated fruit into a powder.
The powders are mixed with the sugar in any combination you think is tasty.
It’s so simple and so lovely.
Keep this in your back pocket for holiday gifting along with homemade vanilla extract, vanilla salt and lip gloss. Dang we’re crafty.
Thank you for the inspiration, Adrianna!Print
- Yield: 1 1x
- 1/2 cup freeze-dried fruit (pineapple, strawberry, banana, and blueberry are great)
- 1 cup granulated sugar
- a small splash of water (optional)
- Place fruit in a food processor or clean spice grinder. Blend to a fine powder. If there are any stubborn large bits, take them out of the spice grinder and grind separately.
- I blended each fruit separately, wiping the spice grinder with a dry paper towel in between fruit blending.
- Add the powdered fruit to the sugar and stir to combine. Add a splash of water and rub the mixture together with your fingers if you’d like. I found that the sugar mixtures were best without water.
- Combine fruits and sugar in whatever combination you’d like. Store in airtight containers at room temperature. Sprinkle generously at every opportunity.
These fruit-infused sugars give everything you use them on a serious flavor boost! My favorite fruits to use are bananas, strawberries, and lemons. They even taste great when used in baking!
Wow! This is really mind blowing! I always wondered what the deal was with flavoured salts now I know! One Question though, can regular dried fruit (like sun-dried) work too? It will be hard to find freeze-dried fruit here.Thanks.
I second the apple sugar on cinnamon toast. I have a tub of freeze dried apple chunks in my pantry right now. And the food processor is freshly washed after a batch of homemade peanut butter. Come to think of it, apple sugar would be great sprinkled on peanut butter toast, too. Love this! Thanks, Joy!
Joy, this is awesome! It’s like grown up pixie sticks, but sprinkled on food instead of straight into our mouths…. genius!
In the past, I’ve gifted myself your cook books for my birthday. This year I gave myself THIS one! And you’re right! These sugars would make awesome, unique gifts for creative cooks. :)