![Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails // stirandstrain.com](https://i0.wp.com/www.stirandstrain.com/wp-content/uploads/2019/01/meyer-lemon-citrus-sugar-cubes-sm.jpg?resize=600%2C844&ssl=1)
I think I’ve been talking about putting these into a post for a few years now. So, sorry. Thanks for your patience. I’ll get us straight to the how-to in just a second.
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First, I’m going to repeat a few pointers from my Smoked Sugar Cube post so you’ll all have it right here for reference:
- You must use superfine sugar, granulated sugar does not make for a solid cube.
- Don’t try and speed this up by microwaving. All these recipe how-to’s I read on making sugar cubes all reference the microwave and I think they are ALL LYING. All the microwave did was melt my sugar, even on low power.
- Mini ice cube trays are amazing for perfectly sized cubes. But not necessary. Your choice.
![Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails // stirandstrain.com](https://i0.wp.com/www.stirandstrain.com/wp-content/uploads/2019/01/sugar-cube-meyer-lemon-prep-sm.jpg?resize=600%2C434&ssl=1)
The Meyer Lemon is quite fragrant and comes through just from using the zest. And then there’s the slightly bitter undertones from the lemon bitters as well; that’s why I specify that these are for cocktails instead of, say, your tea.
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These little sugar cubes are super easy to make, come together fairly quickly, and stick around for a long time. I hope you get to make some and if you do, let me know what you used them in. I added them to a simple gin and lemon La Croix I mixed up while cleaning my house this weekend.
![Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails // stirandstrain.com](https://i0.wp.com/www.stirandstrain.com/wp-content/uploads/2019/01/meyer-lemon-citrus-sugar-cubes-sm-4.jpg?resize=600%2C838&ssl=1)
Meyer Lemon Citrus Sugar Cubes
1 cup superfine sugar
zest from one Meyer Lemon (you can substitute a regular lemon too)
1 teaspoon lemon bitters (I used Bitter Truth here)
1 teaspoon water
- Combine superfine sugar, Meyer lemon zest, lemon bitters and water in a small mixing bowl. Combine until the texture of wet sand is reached.
- Â Pack sugar into a mini ice cube tray, tamping down each hole. Alternatively, you can spread mixture out in a 1/4 size sheet pan (you might want to double the recipe amount) pressing down hard. Let mixture sit out to dry overnight or up to two days if you’re in a climate with a lot of moisture in the air.Â
- To remove sugar cubes, flip the ice cube tray over and knock hard on the back to release the sugar cubes. Store in an airtight container in a cool, dry place for up to one year.
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