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1/4 cup fresh flowers or leaves*
1 cup super-fine sugar**
Use only one type of flower or leaf in each batch of flavored sugar. Wash and dry the flowers or leaves carefully. In an airtight storage container, put in 1/4 inch of sugar, then a layer of flowers or leaves and alternate until the sugar is used. Cover tightly and store for three weeks. Strain out the dry leaves and pack the flavored sugar into a storage jar.
* scented geranium leaves, lemon balm, various mints, lemon verbena, violets, rose petals (do not use flowers or leaves from where insecticide has been used)
** If you cannot find super-fine sugar, put granulated sugar in a blender and run for a few seconds.
Submitted by Jim Catanich
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