Mint Infused Sugar
Serves: 1 cup
  • ¾ cup granulated sugar
  • ½ cup fresh mint leaves
  1. Place sugar and mint in a food processor fitted with a metal blade. Pulse until all the mint leaves are in small pieces.
When I know I won't be using all of the sugar within a couple of days, I store it in the refrigerator. I take it out about a half hour before I will be using it so it has time to soften.
Store in an airtight container for 1-2 days.
Recipe by My Fair Hostess at