1,534 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors.
Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas.

By taking the time to let the sugar soak up the flavors, you can transform your desserts, making them even more fragrant.

6,892 5/5 (1 reviews)

Keywords for this post:Sugar Flavours Zests Recipes Flavouring Tastes Tips

Last modified on: December 25^th 2024

For this post: Comment Follow Ask me a question Send to a friend

The aromatic power of sugar

Why does sugar capture flavours so well?

Sugar is hygroscopic, which means it attracts and retains moisture.
When it comes into contact with an aromatic ingredient, such as lemon zest or a vanilla pod, it absorbs the essential oils and volatile compounds.
The result? A fragrant sugar, ready to deliver these flavors more evenly and intensely in your recipe.

How to optimize sugar's ability to do this?

To get the most out of sugar in your recipes, simply :
1) Mix only the aromatic ingredients and the sugar: For example, zest the lemon(s) directly into the sugar, mix well(whisk or spoon), cover or wrap and leave to stand.
2) Leave the sugar and flavourings in contact for at least an hour (time is your ally).
For best results, overnight is ideal, allowing the sugar to absorb the flavors deeply.

What's next?

Simply continue your recipe, using this now deliciously flavored sugar.
The taste will be stronger and more balanced, in other words, your recipe will be better than if you'd simply mixed all the ingredients together.

Other gourmet examples

Here are a few other tasty combinations where this technique works wonders:

Sugar and vanilla bean: Perfect for flavoring cookies, creams or jams.
Sugar and spices: Cinnamon, cardamom or ginger, for warmly flavored shortbread or gingerbread.
Sugar and herbs: Basil or mint, perfect for sorbets or homemade syrups.
Sugar and flowers: Lavender or rose, for elegant, subtle desserts.

Why is this method better than conventional blending?

When zests or flavors are mixed directly with other ingredients in a recipe, some of their flavor is dispersed or lost in the cooking process.
By impregnating the sugar first, you ensure that these flavors are fully captured and released evenly, for a more intense and balanced result.
This way of doing things (sugar + aromatic ingredients mixed separately) can be applied to any recipe that contains them.

To sum up: first mix together the sugar and aromatic ingredients in your recipe, leave to stand for at least 1 hour, then continue your recipe with this highly aromatic sugar.

Lasts posts

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 2025520

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20252,0945

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20257,1533

The grease spray

As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26^th 20256,6635

Cake moulds

When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25^th 20256,7125

See all posts Random post RSS feeds

Other pages you may also like

The bitterness of endives

As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...
February 9^th 201914 K4.9

The first breads of humanity?

I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
February 16^th 201914 K5

Drawing a pattern in pastry

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23^th 201934 K4.1

Wipe meats and fish before cooking

When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
April 14^th 20248,8204.5

A few tips on homemade ice cream

If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.
August 11^th 20248,3345