Marigold sugar

The sugar completely absorbs the flavour of the marigolds.

Makes 400g.

Marigold sugar

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







large marigolds

Preparation method

  • Pick the petals from the marigolds.
  • Place half of the sugar and all the flower petals in a blender.
  • Pulse until the petals are completely fine.
  • Add the remaining sugar and mix until well-blended.
  • Store in an airtight container.

Serving suggestions

  • Use the sugar to make a meringue.
  • As a sugar to make a crème brûlée at the table.
  • In a composition with apricot, peas, and Peruvian black mint.

Previous page