Minted Lemonade

Serves 4 

Simple Syrup

3 cups water

½ cup Lemon Cane sugar

In a medium saucepan, bring water and cane sugar to a boil, remove from heat.

Add: 
1 cup packed mint leaves
6 fresh basil leaves

Cover saucepan and steep for 10 minutes.

 

2 lemons
 

Slice lemons and put into a pitcher.
 

2 lemons
 

Juice lemons and add juice into pitcher.
 

2 Tablespoons honey
 

Add honey into pitcher with lemons and muddle with a wooden spoon, until juice is extracted from the lemons.  Pour simple syrup into pitcher, stir until blended. Fill each glass with ice and divide lemonade between the 4 glasses.  Top with ice cold water.  Stir and enjoy!

Peach Cobbler

Serves 8

Preheat the oven to 350 degrees.

2 cups fresh or frozen peaches, chopped
3 tablespoons butter
1 tablespoon grated lemon rind

Combine the peaches, butter and lemon rind in a saucepan  over medium heat.

1-tablespoon cornstarch
3/4-cup Raspberry c.a.n.e sugar

Add the cornstarch and sugar. Cook, stirring constantly, until thickens slightly.

Pour into a 8x8-inch baking dish and let stand while making the topping.

1 cup sifted flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon sea salt (For this I like Sel Gris Velvet. It’s very fine)

Sift the flour, sugar, baking powder, and sea salt into a mixing bowl.

1 cup milk
¼ cup butter
1 teaspoon vanilla extract (From the bottle you’ve made yourself of course!)
1 egg

Add the milk, butter, vanilla, and egg. Beat at medium speed for 2 or 3 minutes. Spoon over the fruit mixture in a baking dish. Bake for about 40 minutes.

Cherry Scones

I love scones...as long as they are not over baked!  Don't stray far from the oven.  These beautiful babies don't take long to bake so watch them closely.  As soon as you see them turn golden brown they are done.  Enjoy!

Cherry Scones

makes 6

Ingredients:

1/3 cup dried cherries


1/2 cup boiling water


Soak cherries in hot water for 10 minutes and then drain and set aside.

1 1/2 cup flour

1 1/2 tablespoons granulated sugar


1/2 tablespoon baking powder


1/4 teaspoon cream of tartar


1/4 teaspoon sea salt
 Suggestions:  Pure Ocean, fine or Pink Himalayan, fine

Combine the dry ingredients in a large bowl.

1/4-cup butter, room temperature

Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside.

1 egg, separated


1/4-cup sour cream

1/3 cup Half and Half

3/4 teaspoon almond extract

In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until soft dough forms.

Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet

Reserved egg white

1 teaspoon Lemon c.a.n.e sugar

Cut into six wedges (separate them slightly) and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Marvelous Marshmallows

4 envelopes unflavored gelatin
1 ½ cups water
3 cups sugar
1 ¼ cups light corn syrup
¼ teaspoon s.a.l.t. sisters unrefined sea salt
2 teaspoons vanilla extract
1 ½ cups confectioners’ sugar, plus additional for rolling
¼ - ½ cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*
*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.
In the bowl of a standing electric mixer, soften the gelatin with ¾ cup of the water.
Place the sugar, corn syrup, remaining ¾ cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.
With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.
Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.
Allow the mixture to rest, uncovered, at room temperature 10-12 hours.
Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.
Keep in an airtight container. Best when eaten within two days of being made.
Try using these marshmallows in your hot cocoa. For a grown-up flavor, create a “sweet heat” treat by choosing Habanero naturally-flavored cane sugar in hot cocoa.

Marvelous Chocolate Marshmallows

4 envelopes unflavored gelatin

1 1/2 cups water, divided

1/3 cup cocoa powder

3 cups sugar

1 1/4 cups light corn syrup

1/4 teaspoon s.a.l.t. sisters unrefined sea salt

2 teaspoons vanilla extract

1 1/2 cups confectioners’ sugar, plus additional for rolling

1/4 - 1/2 cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*

*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.

In the bowl of a standing electric mixer, soften the gelatin with 1/2 cup of the water. 

Place 1/4 cup water in a small microwave-safe bowl and microwave for 2 minutes.  Pour 1/3 cup cocoa powder over the hot water and stir or whisk to dissolve the cocoa.  The mixture will be thick.

Put the warm cocoa mixture into the stand mixer with the gelatin and mix on low to thoroughly combine.

Place the sugar, corn syrup, remaining 3/4 cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.

With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin and cocoa until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.

Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.

Allow the mixture to rest, uncovered, at room temperature 10-12 hours.

Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.

Keep in an airtight container. Best when eaten within two days of being made.

Try using these marshmallows in your hot cocoa.

Holiday Gift Sets & More!

With every gift set purchased we will be adding a free 1 oz. bag of one of our fabulous products.  This year we have 13 different gift sets to purchase: our Small Sampler Gift Sets, 3-Jar Gift Boxes, 4-Square Gift Sets, Grinders and Vanilla Infusion Kits!

We offer 4 different combinations in our Small Sampler Gift Sets and 3-Jar Gift Boxes: “Triple Threat”, “Essentials”, “Short ’n Sweet” and “Asian Flair”.  Our 4-Square Gift Sets come in “Gourmet Sea Salts”, “Grill It!” and “Me Gusta” (“I Like”).   Visit the website for a complete description of what you’ll find in each.  And remember, with every gift set we will be adding a free 1 oz bag!

We also offer Gift Certificates on our website in quantities of $15, $30 and $50.  We can send them directly to you or to the recipient. Check them out HERE for more information.

Perfect Margarita Ingredients

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• Strawberry Cane Sugar

Directions

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Rim your glass with Strawberry Cane Sugar or use Sea Salt if preferred.  Pour margarita into glasses and serve. 

Twist of Lime Guacamole

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of Lime Cane Sugar
• 1/2 teaspoon coarse sea salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped
• Sea Salt to taste

 
Serve with tortilla chips.

Directions
1  Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2  Using a fork, mash the avocado. Add the chopped onion, cilantro, lime cane, salt and pepper and mash some more.  Keep the tomatoes separate until ready to serve.  Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3  Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4  Just before serving add the chopped tomato to the guacamole and mix.