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Homemade Mint Sugar

Updated on May 15, 2017

I love tea, LOVE it! Hot tea, that is. All kinds. I sometimes sweeten it with honey, agave nectar, or sugar.

I grew mint in my garden this year, and if you’ve ever grown mint before, you know it goes nuts. I have used some fresh, frozen some, given some away, and it still keeps growing!

I can’t bear to waste it so I had to come up with some more ideas for it. I thought about drying it but couldn’t think of what I would use it for. Then (lightbulb) how about drying it, and mixing it with sugar?

I did just that, and it was amazing in a cup of green tea. I think I might try it in place of regular sugar the next time I decide to bake a batch of chocolate chip cookies.

1) Pick fresh mint (or buy)

2) Dry mint. (I did this in a food dehydrator overnight, but you could just tie a string around a bunch of it and hang it—though I am not sure how long that takes—I’m not that patient.)

3) Grind mint. (I used a mortar and pestle, but if I was grinding a lot, I may try a coffee or herb grinder.)

4) Mix dried mint with sugar.

5) Voila! There you have it! Mint sugar—Smells so good.

6) Enjoy!

Prep time: 10 min
Ready in: 10 min
Yields: 1 cup of mint sugar

Mint Sugar Ingredients

  • 1 tablespoon mint, dried & ground
  • 1 cup granulated sugar

Instructions

  1. Pick fresh mint (or buy).
  2. Dry mint. (I did this in a food dehydrator overnight, but you could just tie a string around a bunch of it and hang it—though I am not sure how long that takes—I’m not that patient.)
  3. Grind mint. (I used a mortar and pestle, but if I was grinding a lot, I may try a coffee or herb grinder.)
  4. Mix dried mint with sugar.
  5. Voila! There you have it! Mint sugar—Smells so good.
  6. And, enjoy!
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    • Spanish Food profile image

      Lena Durante 2 months ago from San Francisco Bay Area

      I make my own herbal sugars, too! They make great gifts. You can use the same process with lots of different ingredients: lavender, lemon peel, hibiscus, etc. Mint is always a favorite, though.

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