Recipes

Barely three minutes of steeping keep a jasmine green tea soft and floral, ready for a glittering leaf of sugar: Canasuc’s À l’Origine Organic Sugar, unrefined organic cane sugar shaped in France, brings a gentle sweetness that suits delicate teas.

Stirred into the hot tea, six little teapots vanish before ripe peach slices and a few hours of chill do the rest: Canasuc’s À la Bonne Heure Sugar Small, made in France in the traditional manner, sweetens a glass of summer served over ice.

Warm scones split open for butter and jam, a pot of black tea just poured, two little teapots on each saucer: Canasuc’s À la Bonne Heure Sugar Large, individually wrapped, carries the ritual of tea into the smallest details.

Into a cup of strong Assam goes a cube as clear as rock crystal, melting slowly before a splash of milk: Canasuc’s White Candy Sugar, pure cane sugar crystallized naturally in France, is the traditional partner of a robust tea.

White, pink and red, three hearts wait on each saucer beside a cup of warm rooibos: Canasuc’s Tender Heart Sugar, hand-molded in France and individually wrapped, dissolves gracefully into an afternoon tea for two.

Little hands stir and stir until the smiling face disappears into warm vanilla milk: Canasuc’s Smiley Sugar Small, made in France from white and brown cane sugar, brings a touch of good humor to a child’s cup.

Bowls of whipped cream, mini marshmallows and grated chocolate crowd the table around a steaming pot of cocoa: Canasuc’s Smiley Sugar Large, individually wrapped, lets each guest sweeten a mug with a grin or two.

Vanilla-scented foam spooned over two large espressos, and on the saucer a tiny pastry-shop window: Canasuc’s Ronde de Douceurs Sugar, macarons and religieuses crafted in France from white cane sugar, adds a playful nod to French pâtisserie.

Steam curls from four cups of oolong, and on each rim a small bird has landed as if on a branch: Canasuc’s Pause Ailée Sugar, hand-molded in France from white and unrefined brown cane sugar, gets the brunch conversation going.

Both hands around a big bowl of café au lait, a warm croissant, a jar of jam within reach: Canasuc’s Matin à Paris Sugar Small, thirty-two croissant, cup and brioche sugars, turns any kitchen table into a Parisian café terrace.

Ice cubes clink, cold milk clouds the glass, and the sweetened coffee slips over it in layers: Canasuc’s Matin à Paris Sugar, shaped as croissants, cups and brioches, brings the pleasure of a Paris café terrace to a summer afternoon.

Six little roses melt into warm water and lemon juice, making a delicate syrup for chilled strawberries: Canasuc’s L’Envie en Rose Sugar Rose & White, tinted with radish, blackcurrant and lemon, sweetens the fruit with a powdery note.