How to Make Sugar Cubes
User Reviews
3.7
How to Make Sugar Cubes
Description
This recipe guides through making sugar cubes in three varieties: plain, lemon, and rose. For plain sugar cubes, granulated sugar is moistened with water and processed to achieve uniform dampness before pressing into molds. The lemon sugar uses grated lemon rind combined with sugar to add natural citrus oils and moisture, creating a pale yellow cube without added water. Rose sugar incorporates rosewater for fragrance and taste. After processing, the moist, fluffy sugar is firmly packed into molds to compact it into cube shapes. The cubes are then inverted onto a flat surface to release. Proper moisture and firm packing prevent crumble, yielding neat, flavored sugar cubes to sweeten teas or coffees.
Ingredients
plain sugar cubes
- 1/2 cup granulated sugar plain table sugar
- 1/2 tsp water
lemon sugar cubes
- 1/2 cup granulated sugar plain table sugar
- lemon I use a serrated vegetable peeler to thinly peel the rid off, just the yellow, not the bitter white part, rind from half lemon
rose sugar cubes
- 1/2 cup granulated sugar plain table sugar
- 1/2 tsp rosewater
- Food Coloring optional, touch of gel paste
Instructions
- For the plain sugar cubes, put the sugar into the bowl of a small food processor and add the water. Process until the sugar is uniformly moist, this will just take about 30 seconds.
- For the lemon sugar, put the sugar into your processor. Add the lemon rind and process until the rind is completely incorporated into the sugar and it is a pale yellow. I give the small machine a little shake now and then to redistribute everything. You don't need the water for this one because the rind adds the moisture.
- For the rose sugar cubes, process the sugar with the rose water.
- Spoon the moist sugar into plastic molds and press in firmly. Use the pads of your fingers to really make sure you've packed it in. The processor will have 'fluffed up' the sugar which is why you need to pack it down.
- To invert the mold you can either do it directly onto a flat surface like your counter top, or you can place something firm and flat over the mold, and invert the mold and the surface together,
- Gently lift the mold so you don't disturb the delicate impressions. Let them sit for at least 30 minutes, or up to an hour. They will be firm enough to handle and even stack, carefully!
- Plain sugar cubes will last indefinitely. Flavored sugar cubes should be used asap. Check the post for further details, photos, and tips.
Notes
- If cubes crumble on unmolding, increase moisture slightly for better binding.
- Firmly pack sugar into molds with finger pads to ensure cubes hold shape.
- Use only the yellow part of lemon rind to avoid bitterness in lemon sugar cubes.
- Optionally add gel food coloring to rose sugar for a tinted appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cubes
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 8g | 3% |
| Fat | 0.03g | 0% |
| Sodium | 0.1mg | 0% |
| Potassium | 0.2mg | 0% |
| Sugar | 8g | 16% |
| Calcium | 0.1mg | 0% |
| Iron | 0.004mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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