Citrus Sugar

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.

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