Making rosemary salt
Learn how to make rosemary sugar with unrefined cane sugar and fresh rosemary. A gourmet addition to baked goods, teas, and popcorn.
How to make homemade Rosemary Sugar
Transform fresh rosemary into a fragrant herbal sugar that adds surprise and depth to both sweet and savoury dishes. Easy to make, store, and enjoy!
Serves:
350 ml/ 11.2 ounces
Time to Prepare:
5 min
Time to cook or cure:
1-7 days
Skill
Dehydrating/ drying
Serves:
1 350 ml/ 11.2 ounces jar
Time to Prepare:
20 min
Time to cook or cure:
1-7 days
Skills:
Dehydrating/ drying
Ingredients & Tools
Ingredients
- 4 tbsp Fresh rosemary (washed, dried, and chopped)
- 350 ml jar of filled with unrefined cane sugar (enough to fill your jar)
Tools
- Blender
- Dehydrator (or oven tray)
- 1 small glass jar
- Funnel
- Label and marker
Useful guidelines
- Works beautifully in tea, baked goods, shortbread, and as a popcorn topping.
- Use unrefined sugar for a richer, deeper caramel-like flavour.
- You can mix 50/50 with rosemary salt for a sweet-savory popcorn sprinkle!
Directions
Simply follow these steps in order to make rosemary sugar
- Wash and thoroughly dry the rosemary.
- Roughly chop the rosemary leaves.
- Blend chopped rosemary with cane sugar until evenly mixed.
- Spread mixture onto a dehydrator tray or oven tray.
- Dry at 30°C (86°F) in dehydrator for 6–12 hours, or in the oven at the lowest setting.
- Once dry and crisp, funnel into a jar and label.
Storage
- Store in an airtight container away from heat or sunlight.
- Best used within 6 months.
- Keep a silica gel pack in the jar to avoid clumping if you live in a humid climate.
Fermented Vegetables
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