Strawberry flavoured sugar has a reputation problem. Most versions on the market lean into an artificial, candy-floss sweetness that has more to do with pink food colouring than actual strawberries. A well-made one tastes like fruit, not like a fairground.
What separates a good strawberry flavoured sugar
- Real strawberry powder instead of purely synthetic flavouring, which reads as fruitier and less one-note.
- A touch of acid. Malic acid is what makes fruit taste fruity rather than just sweet. Without it, strawberry flavouring tastes flat and sugary with no brightness.
- A cane sugar base rather than white granulated, which carries the fruit flavour more evenly.
How to use it
- Rim a glass for a Margarita, Daiquiri or Espresso Martini variation. Wet the rim, dip in the sugar, and the acid cuts through the sweetness of the drink itself.
- Dissolve into a shaker in place of simple syrup for any cocktail that wants a fruit note.
- Finish a mocktail stirred through sparkling water and lime.
- Top desserts. Works well over shortbread, scones, or anything already leaning toward cream and berries.
- Bake it in. Swap 1:1 into a Victoria sponge or shortcake recipe for a strawberry note baked through rather than added after.
Our version
Juicy Strawberry is built on a cane sugar base with strawberry powder and malic acid, made specifically for cocktails and bar use. Sold as a 100g pouch or a 5-pack for anyone running a bar cart properly.
