I’ve always been enamored by sugar cubes. You can’t help but feel fancy dropping a lump of sugar or two into your teacup. Flavored sugar formed into cute shapes is so fancy, I may faint. Someone please get the smelling salts! Pardon me while I google “what exactly are smelling salts?” In the mean time please enjoy these sweet, dainty, positively precious Strawberry Sugar Hearts. Pop them into tea, lattes, lemonade, cocktails or sparkling water.
These cuties are fragrant, delicious and easy to make. The most tedious part is filling the molds. Make sure to fill them completely and press firmly for the most defined shape. It’s also important to use enough water. Think of building a sand castle at the beach. You want enough water to dampen the sugar, but not turn it to slush. I live in a dry climate so I used 3 teaspoons, but you may need less depending on your climate.
Feel free to use the freeze dried fruit of your choice. Most grocery stores carry freeze dried fruit and you can always find it online. The most interesting one I saw was an apple-cherry combination. I might try that next!
| Servings |
batch 1/2" sugar hearts
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- 1 cup freeze-dried strawberries or raspberries
- 1 cup granulated sugar
- 2-3 teaspoons water
Ingredients
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- Process freeze-dried strawberries in a small food processor or a clean spice grinder until a powdered consistency is reached.
- Pass powdered strawberries through a sieve to strain out seeds.
- In a medium bowl, whisk together powdered strawberries and sugar.
- Add water, one teaspoon at a time, until the mixture is the consistency of wet sand. Climate will effect how much water is needed.
- Press mixture firmly into *silicone heart molds or any shape silicone molds of your choice. Brush off excess sugar.
- Let dry, uncovered, at least 24 hours.
- Remove sugar hearts from molds and store in a covered container
*To find the silicone heart molds I used, click here