FLAVOURED AND COLOURED SUGAR CUBES
Prep time
Cook time
Total time
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Dessert
PORZIONI: 36
INGREDIENTI
- For the white sugar cubs
- 220 g of castor sugar
- 12 g of fresh lemon juice
- For the green sugar cubs
- 220 g of castor sugar
- 12 g of mint syrup
- For the pink sugar cubs
- 220 g of castor sugar
- 12 g of pomegranate syrup
COME PROCEDERE
- The process is the same for all three colours.
- Pour the sugar into a bowl. Slowly, add the liquid to it, one drop at a time. Using a fork, mix and squash well until all the sugar is evenly coloured. The texture should feel like wet sand.
- Pour the sugar in a dry silicone chocolate mold.
- Using your fingers, press well the sugar and level its surface with a spatula.
- Put the mold in the microwave oven to 850 watt for 35 seconds.
- Take the mold out of the microwave and allow the sugar cubes to cool down before unmolding.
NOTE
You can store your sugar cubs in an air-tight container.
Remember to respect scrupulously the doses and the cooking time otherwise your sugar cubs will be too breakable and mushy.
Remember to respect scrupulously the doses and the cooking time otherwise your sugar cubs will be too breakable and mushy.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/zollette-di-zucchero/