Each makes 200g
For vanilla sugar:
1 vanilla pod, halved lengthwise, seeds scraped out
For spiced sugar:
1½ tbsp ground cinnamon
½ tsp ground ginger
Pinch of nutmeg
For lemon and lime sugar:
Zest of 2 limes, finely grated
Zest of 2 lemons, finely grated
- To make the vanilla sugar, blitz the vanilla seeds and sugar in a food processor or blender until combined. Transfer to an airtight container and add the scraped-out vanilla pods. Store at room temperature for up to six months.
- To make the spiced sugar, whisk all of the ingredients together in a bowl until well blended. Transfer to an airtight container and store at room temperature for up to six months.
- To make the lemon and lime sugar, place the zest in a food processor or blender with half of the sugar and pulse until well combined. Transfer the mixture to a bowl and whisk in the remaining sugar until well blended. Spread out onto a large baking tray and allow to stand at room temperature for one hour. Transfer to an airtight container and store in the fridge for up to one month.