This is a different way to make lemon infused sugar. It’s a bit more work, but it’s not as wet, so I think it’ll keep better. It doesn’t taste quite as strong, but again, going for shelf life here.
Ingredients
Zest of four large lemons
2 cups sugar, divided
Direction
Add one cup of the sugar and all of the lemon zest to a blender or food processor. Pulse until well combined.
Add the sugar and lemon combination to the other cup of sugar and mix well; store in an airtight container for as long as you want, as near as I can tell. Works great in liquors and fruit preserves.
eatbensmeat 
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