Use this pretty sugar anywhere you want a bit of mint flavor and a little crunch. We love to roll chocolate truffles in it but it would also be nice sprinkled over fresh fruit.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 cup mint sugar |
Ingredients
- 3/4 cup sugar
- 1/4 cup packed fresh mint leaves
Instructions
- Process the sugar and mint in a food processor until the mint is finely chopped and dispersed throughout the sugar, scraping down the bowl of the processor with a spatula halfway through. Refrigerate for up to 3 days in an airtight container.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 295 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 75 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
Haven’t made this yet but I did just make basil salt. Why could’t you bake the sugar/mint combo until it is dry using the same method as with salt, and then just keep it indefinitely?