Flower Sugars

I wasn’t originally a tea lover. The tea I grew up with was 3 years expired Lipton to make Southern Sweet Tea. After being introduced to Raven Moon Emporium, my love for tea has wildly grown with every one I try. I know that my need for Sweet Tea hasn’t left my veins because I prefer to add any sugar I can find into my teas. From honey to coffee creamer, I will find something to sweeten up my cup. I have recently discovered a pleasing add-in called flower sugar! These sound fancy, but they’re incredibly easy to make.

Note: These are not the same as infused sugar because the flower isn’t sifted out the sugar. With infused sugar, you will only use the sugar and it takes 3 weeks for the flower’s flavor to incorporate. You can use flower sugars ASAP.

The Recipe!

Note: You can try LavenderRed Roses, Honeysuckle, Jasmine, or any edible flower that you choose. Substitute dried flowers for fresh, but make sure to tale off the hips and stems.


Flower Sugar


  • Blender or Food processor


  • 1 part flower I started with lavender
  • 1 part granulated sugar
  • A jar or vessel with a secure lid


  • Place flowers and sugar in a blender. Blend for 2-3 minutes or until everything is in tiny pieces.
  • Put it in a jar with a secure lid. You can store this for up to 1 month. Experiment with this by adding it to tea or rolling strawberries in it. This also is a great topping for sugar cookies.