Red Clover Blossom Sugar
A flavoured sugar made from dried red clover blossoms. The method is based on traditional recipes for blossom sugar and blossom honey: dried blossoms are layered with sugar and slowly release their aromatic compounds. The blossom sugar can be used in small amounts to sweeten tea, desserts, or yoghurt.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Course Storage, Sweetener
Cuisine Traditional wild herb use
clean screw-top jar (e.g. 250–300 ml)
spoon for layering and mixing
label for date and contents
- 15-20 g dried red clover blossoms a loose handful
- 200 g fine sugar e.g. organic raw cane sugar
Dry the red clover blossoms thoroughly (dark, airy, not in direct sun) until they are crisp-dry. Any residual moisture promotes spoilage.
Prepare a clean, dry jar.
Alternately add a thin layer of sugar and a thin layer of dried red clover blossoms to the jar until both are used up. Finish with a layer of sugar.
Close the jar and label it with date and contents.
Leave to infuse for 7–14 days at room temperature in the dark; gently shake every few days so that sugar and blossoms mix well.
After the infusion time, the blossom sugar can be used directly. If you prefer a finer texture, briefly grind the mixture in a mortar or spice mill.
- Use: In small amounts for sweetening herbal teas, on porridge, in plain yoghurt, or for desserts. The sugar is a treat and not a “remedy” in the strict sense.
- Shelf life: With fully dried blossoms, clean handling, and a well-sealed jar, it will keep for several months. If there are signs of moisture, clumping with musty odour, or visible mould, do not use.
- Anyone wishing to reduce sugar can instead use red clover blossoms directly in tea blends; many herb guides recommend red clover as a component of such mixtures.