Okay, so I never post any recipes. That’s because I am a DIY and craft blogger but this time I couldn’t resist. I made some super easy and delicious Meyer Lemon sugar cubes that are to die for. I love them in my tea (and lemon drop martinis) and I’m sure you will too!! Honestly, you can make these sugar cubes in so many different natural flavors. I also made chai flavored sugar cubes that made my Grinch heart grow 2 sizes. Tee hee. Seriously scrumptious.
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DIY Meyer lemon sugar cubes
All you are going to need for these little golden sugar cubes are a few simple ingredients and tools:
Sugar: Any kind of sugar should work
Meyer Lemons: You could use any kind of Citrus fruit, mint leaves or spices!!
Measure cup
Mixer/Chopper: You can also just use a rasp or fine grater.
Heres how to make Meyer Lemon sugar cubes.
Grate the rind off of one Meyer Lemon. Make sure not to get the pith (the white part).
Add the rind into your chopper with 1/2 cup of sugar and mix until well combined.
Dump the contents into a bowl. Test the mixture to make sure it sticks to itself. I just take a pinch and if it holds together and doesn’t crumble than it’s good to go. I added a half a teaspoon of water because I like my sugar a little wet to make these but you can omit the water if your mixture sticks together easily.
Scoop the sugar into the molds. I use the back of a plastic spoon to tamp it down tightly. Scrape any extra sugar off the tops to make them level. This amount of sugar should fill one mold if you’ve packed and scraped appropriately.
Let your sugar cubes sit overnight and dry completely.
Unmold them and ENJOY!!
I love them in my favorite lemon ginger tea.
Want to make chai flavored sugar cubes? Instead of adding the lemon rind add 1/2 teaspoon of each: cardamom, cinnamon, ginger, nutmeg and a 1/4 teaspoon of clove. Mix as before until well combined. Add 1/2 tablespoon of water or cold black tea and mix. Then add to the molds and let dry overnight! They are equally as good as the Meyer lemon sugar cubes.
The holiday season is fast approaching and I have some super fun DIYs to come. Are you following me? I hope you are so you don’t miss out on anything special. Here are a few DIYs from last winter and one for Thanksgiving.
I will be making these for Christmas presents! Great idea. Thanks!
Yay! They are seriously addictive. I think I use more sugar in everything when Im using them. Lol! But it’s the holiday season anyway, right?!
Lemon drop martinis? Yes! Great fun and great idea for Christmas presents!
Does the lemon rind dissolve in tea somehow, or does it need to be filtered after adding the sugar cube(s)?
Hi Lauren. Sorry for the super late response but my husband had open heart surgery and he has been my priority as of late. I use a fine rasp to peal the lemon rind off. This makes the rind super fine and is not an issue to drink with the tea at all. As long as you are using a super fine rasp you should have no issues at all.
Thank you! Sorry to hear about your husband! He’ll be in my prayers, and I hope he makes a full recovery!
Any tips on combating cubes that won’t dry? I didn’t think my mixture was too wet but 12 hours later they’re still wet at the bottom
Hi Hannah. In my experience, it takes up to 24 hours for them to get really hard. Please let me know how they turned out for you.
How long do these sugar cubes stay good for ? Also how should you store them ?
Both great questions and I can’t believe I didn’t add them to the article. For any made with zest they can store in an airtight container for about a week. If you are making the ones with spices they would probably be fine in an airtight container for maybe 3 weeks? I honesty haven’t used them up so fast that I haven’t tested their longevity in storage.