Have you ever used infused sugar? I had heard of it but never thought to make it myself until I ran across this post last week and just had to give it a try.
Used the trusty Microplane to zest the fruit. The skin that got microplaned from the back of my thumb did NOT make it into my sugar. . .
Look at the lovely fragrant piles of zest! My kitchen smelled splendid!
Once it dried overnight and was diced up a bit the zest easily fit into two tiny bowls.
I put 2 Tablespoons of zest per one cup of sugar. BTW - If you, like me, think that it would be so cute to cover the top of your jar lids with chalkboard paint (first prime with metal primer and then add 5 thin coats of paint) - it is seriously not worth the trouble. Managed to scrape off part of the paint despite all my precautions - aarrgghh!! The sugar should be ready to use in about two weeks.
Linking to Creative Every Day