Here at ecoeats we love food, so creating sustainable food gifts is right up our street! Infused sugars, salts, and oils are a great way to use and preserve herbs or fruit that might otherwise go off or be thrown away. Moreover, they transform any meal they are used in into something a bit special. They make brilliant gifts, as, not only do they look beautiful, but the recipient can practically use them in their everyday lives. We are providing some suggestions of flavour combinations and methods, but feel free to spruce up the ingredients as you/ your leftover food desires!

Infused Sugars



Citrus Sugar

Ingredients:

  • Zest of 2 oranges
  • Zest of 1 lemon
  • 250g white sugar
  1. Spread the zest onto a baking tray and bake at 110’C for approximately 10 minutes, until dried.
  2. Mix together zest and sugar in a bowl and then pour into an airtight container. Let the flavour infuse into the sugar for a few days.

Cinnamon Sugar

Ingredients:

  • 2 tbsp ground cinnamon
  • 250g white sugar
  • 2 cinnamon sticks
  1. Mix the ground cinnamon and sugar together well
  2. Add some broken up cinnamon sticks to infuse
  3. Pour in an airtight container and leave for a few days until use.

Infused Salts


Chilli & Lime Zest Salt

Ingredients:

  • 2 jalapeño chillies
  • Zest of 2 limes
  • 220g salt
  1. Chop the chillies into small pieces and place on a baking tray with the zested lime.
  2. Bake for 15-10 mins at 110’C.
  3. Blend the chillies in a food processor until they resemble small flakes and then combine the lime zest and salt and blend for 30 seconds until combined.
  4. Pour in an airtight container, seal, and leave for a few days until use.

Lemon and Black Pepper Salt

Ingredients:

  • Zest of 2 lemons
  • 220g salt
  • 1 tablespoon ground black pepper
  1. Place the lemon zest on a baking tray and bake for 15 minutes at 110’C.
  2. Once dried, combine the zest, black pepper, and salt in a bowl and stir well.
  3. Pour in an airtight container, seal, and leave for a few days until use.

Rosemary Salt

Ingredients:

  • 2-3 sprigs of rosemary
  • 220g salt
  1. Place the rosemary on a baking tray and bake for 15-20 minutes at 110’C.
  2. Once dried, combine the rosemary and salt in a bowl and stir well.
  3. Pour in an airtight container, seal, and leave for a few days until use.

Infused Oils


Garlic and Chilli Oil

Ingredients:

  • 6 cloves of garlic, peeled
  • 1 jalapeño chilli, sliced in half
  • 1 and ¼ cups olive oil
  1. Warm olive oil, garlic, and chilli over low heat for eight to ten minutes until the garlic is lightly brown. Remove from heat. Let cool.
  2. Remove garlic and chilli and place in a bottle.
  3. Pour olive oil into an airtight container with a funnel. Seal.

Rosemary Oil

Ingredients:

  • 4 sprigs of rosemary
  • 1 and ¼ cups olive oil
  1. Warm rosemary and olive oil together over very low heat for five to seven minutes.
  2. Cool for half an hour or until room temperature..
  3. Place rosemary in airtight container. Pour olive oil into the container with a funnel. Seal.

Basil Oil

Ingredients:

  • 1 cup of basil leaves, with stalks removed
  • 1 and ½ cups olive oil
  1. Heat the basil and oil over a low heat for 5-7 minutes.
  2. Cool for half an hour or until room temperature.
  3. Pour into an airtight container with a funnel and seal.