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Have you ever made fruit sugar? This recipe is so delicious—perfect sprinkled on cookies, toast, yogurt, you name it!
Last year I bought pretty much all of my family a copy of Maggie Battista’s book, Food Gift Love, because it is basically the perfect cookbook. Maggie has a way of taking something somewhat ordinary like salt, adding a little pizzazz by adding herbs, and then wrapping it in a darling little container. Many of her recipes were mini revelations for me—I think I’ve always made the gifting of food more difficult than it needs to be. Basically I’m a scaredy cat.
Another book I recently came across (that has a similar feel) is A Year of Cozy by
Now that I’ve made it, I can’t believe it took me so long. The hardest part will be deciding what delicious fruit you want to try and how you want to use your new fruit sugar. Really, any dehydrated fruit will do (and make sure it is dehydrated NOT dried.)
And as for the uses? Sprinkle your fruit sugar on cookies, in tea, on yogurt, on toast, on pancakes . . . you get the idea. You can also divide the sugars out into small bags, label them, and give them as gifts. Mine will be attached to a jar of shortbread cookie mix this year. :)
Fruit Sugar Recipe
(slightly adapted from A Year of Cozy)
One cup dehydrated fruit*
One cup pure cane sugar
1/8 tsp water
Pour fruit into a food processor and blend until it becomes a powder. There might be a few larger pieces left over; you can remove those. Use a spatula to scrape the powder into a bowl, and mix it with the sugar. Add water and mix until the fruit is completely incorporated with the sugar. (You don’t want the mixture to be overly wet, but the water helps the fruit particles to adhere to the sugar.)
The original recipe mentioned using your hands to really get the fruit mixed in well, but I didn’t find I needed to do this.
Pour fruit sugar onto a baking tray lined with parchment and allow to air dry. Store in a sealed bag.
*My adaption of this recipe is purely subjective. The original recipe called for 1/2 cup dehydrated fruit to one cup of sugar. I tried this and it’s delicious, but I preferred to punch up the flavor and add one cup of dehydrated fruit to the sugar. It’s your choice. :)
By the way, if you’re making apple sugar, I highly recommend mixing in cinnamon. It makes an incredible cinnamon sugar toast treat. So far, I’ve made apple cinnamon, peach, and strawberry sugars—all of them are amazing.
Hope you have fun with this recipe!