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Epicurious
Bon Appétit

Lemon Verbena Sugar

By Alison Roman

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

6 sprigs dried lemon verbena
2 cups sugar

Special equipment:

coarsemesh sieve, airtight container

Preparation

  1. Remove thick stems from 6 sprigs dried lemon verbena, then run a knife through sprigs to break up into smaller pieces. Place in a food processor, add 2 cups sugar, and pulse until well blended. Pass through a coarsemesh sieve into an airtight container and cover. Do ahead: Lemon verbena sugar can be made 6 months ahead. Store at room temperature.

TagsDessertLemon VerbenaHerbs & SpicesVeganVegetarianGluten FreeDairy FreeNut FreeQuickEasy5 Ingredients or FewerMake AheadNo-CookFood ProcessorBon Appétit
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