Jasmine sugar is one of the gentlest ways I know to bring flowers into the kitchen. When jasmine is in bloom, its perfume drifts so easily through open windows that it feels almost impossible to capture — but sugar does a surprisingly good job of holding onto it. I like to think of it as a way of holding onto the season. A jar tucked into the pantry, opened weeks later, still carries a trace of warm evenings and blossoms just past their peak. It’s simple to make, easy to scale up, and quietly special — the kind of thing that feels just as nice to give as it does to keep for yourself.
I reach for jasmine sugar in the softer corners of baking — folded into cake and cookie batters, scattered over warm scones, or used to roll doughnuts while they’re still warm. It’s best where the petals can stay visible, where the sugar doesn’t need to disappear completely, and the floral note feels at home.
Baker’s Notes
This recipe includes two methods. The blended version captures jasmine quickly and results in a sugar with fine floral particles throughout, which I like for rustic baking. The infused and sifted method takes longer, but yields a smoother sugar with a more subtle jasmine presence.
Jasmine Sugar
Ingredients
20 g dried jasmine
400g sugar
Instructions
Method 1: Blended Jasmine Sugar
Combine the jasmine and half of the sugar in a food processor. Pulse to break down the flowers. Transfer to a bowl and add the remaining sugar, mixing to combine. Transfer to an airtight container.
This method produces a sugar with fine jasmine particles throughout and captures the flower quickly and evenly.
Method 2: Infused & Sifted Jasmine Sugar
Combine the whole jasmine flowers with the sugar in an airtight container. Seal and let sit for several days to a few weeks, gently shaking the jar every so often. Once the sugar is fragrant, sift out and discard the dried flowers. Transfer the sugar to a clean airtight container.
This method yields a smooth, petal-free sugar with a softer, more diffused jasmine note.
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