Tea Infused Sugar Cubes

Ingredients

• 1/2 tbsp Vanilla Rose loose leaf tea
• 1/2 cup water
• 1 cup granulated sugar
• dried rose petals
• 1/4 tsp edible gold glitter

• 1/2 tbsp Wildflower Honey Citrus loose leaf tea
• 1/2 cup water
• 1 cup granulated sugar
• dried flowers of your choice
• 1 tsp orange zest
• 1/4 tsp edible gold glitter

Directions

1. Using a loose tea infuser, steep the tea blend of choice in 1/2 cup of hot, but not boiling, water (approximately 185˚F) for 4 minutes. Steep another 3 minutes for a stronger flavor. When done steeping, remove the tea leaves and discard. Reserve the tea liquid and allow to cool completely.
2. In a medium size bowl, add all the dry ingredients plus 11/2 tbsp of the cooled tea liquid. Mix well until the texture feels like wet sand.
3. Prepare a silicone mini ice cube tray: Add the sugar mixture to the silicone ice tray and pack firmly. Allow to air dry overnight.
4. The next day, remove sugar cubes from the tray and use with a variety of drink types such as hot tea, iced tea, champagne, wine, sparkling water, or lemonade. Store in airtight container. Enjoy!

* Vanilla Rose and Wildflower Honey Citrus pyramid tea infusers are available in the Soleil and Jubilee Collections. Both blends are also available as a Loose Tea Canisters.