Ingredients
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2 limes
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1 orange
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1 lemon
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3 cups sugar, divided
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1/2 cup freeze-dried strawberries
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1 vanilla pod
Steps
1
In a food processor, finely grate the zest from the limes, orange, and lemon. Add ½ cup sugar and pulse until well combined. Transfer mixture to a medium bowl and whisk in another ½ cup sugar. Spread out on a rimmed baking sheet and let stand 1–2 hours until dry. Break up any clumps with hands.
2
Meanwhile, rinse out food processor bowl and dry completely. In food processor, pulse the strawberries until very finely ground. Add 1 cup sugar and pulse until combined. Transfer to another medium bowl and break up any clumps with hands.
3
Rinse out food processor bowl and dry completely. With tip of paring knife, halve the vanilla pod lengthwise. With edge of knife, scrape out seeds, reserving empty pod. In food processor, pulse scraped seeds and remaining 1 cup sugar until well combined. Break up any clumps with hands.
4
Transfer sugars to separate airtight containers, placing vanilla pod in with vanilla sugar. Keep vanilla sugar and strawberry sugar at room temperature for up to 1 month. Keep citrus sugar in refrigerator for up to 1 month.
Comments
Package the empty vanilla pod in with one of the other sugars for a strawberry-vanilla or citrus-vanilla blend.