• By processing the fruit and sugar together at the same time, it cuts down on the time it takes to make the flavored sugar because the sugar works to help cut the freeze-dried strawberries. This will produce a finer strawberry sugar.
• If you process the freeze-dried strawberries to a powder first and then combine with sugar, this process will take longer, but leaves the sugar more visibly coarse.
• For an even more intense strawberry flavor and deeper red color, increase the amount of freeze-dried strawberries to 1 1/2 cups (40g) per 1 cup (200g) of sugar.
• For a less intense strawberry flavor and lighter pink color, decrease the freeze-dried strawberries to 1/4 cup (6g) or 1/2 cup (12g) total for every 1 cup (200g) of sugar.
• If for some reason you have any larger pieces of strawberries that don’t turn to powder, you can use a fine mesh sieve to separate out these larger pieces before storing the flavored sugar. This will probably only happen if you’re manually crushing the freeze-dried strawberries.
• Store strawberry sugar leftovers in an airtight container (I prefer a glass jar) for up to 1 year in a cool dark cupboard. Pro Tip: I like to add food-safe silica packets to the bottom of the jar to help keep the sugar dry. Stir the sugar with a fork if needed before using.

Make Vegan Strawberry Sugar

If you want to make vegan strawberry sugar, you’ll need to substitute the granulated sugar in this recipe with coconut sugar which has not been processed using bone char (as white sugar typically is). You can read more about this in the FAQ section in the main post.