Ginger Pomegranate Syrup

Ginger Pomegranate

To make a lovely simple syrup for cocktails and sodas combine 1 cup of Ginger Sugar and 1 cup of pomegranate juice* in a small saucepan over medium-high heat until sugar dissolves. Remove from heat and let steep for at least 30 minutes. Strain into a container and use immediately or store for several weeks in your refrigerator.

Add a splash to prosecco or ginger ale for a bubbly drink with a bite of ginger!


Charleston Spice Co.

*We juiced fresh pomegranate with our citrus juicer!



Peach & Blackberry Dessert Biscuit

Blackberry Peach Biscuit

This is such an easy dessert to put together.

Here’s what you do, take two or three peaches, chop them up and sprinkle them with about a quarter cup of Ginger Sugar. Place ’em in the fridge while you make these Cinnamon Pecan Biscuits.

When you’re ready to serve toss in some blackberries with your peaches and whip up a little homemade whipped cream to dollop on top!

Stay sweet,


Charleston Spice Co.

Chinese 5 Spice Rolls

Chinese 5 Spice Rolls

Yeah, my daydreams look like this.


These are pretty much cinnamon rolls with a Charleston Spice Co. twist.

If you have ever wanted to make Cinnamon Rolls I urge you to follow that dream! People will tell you that cinnamon rolls are hard to make and just not worth the effort.

But they’re worth it.

The only hard part is planning ahead, these beauties take time.

Lucky for you, most of that time is not active time, unless you want to sit around and watch dough rise.

So grab life by the dough, roll it, paint it with Chinese 5 Spice, bake it, and smother it with cream cheese frosting.

Live your sweetest dreams.

Here’s what ya need, this recipe is from FoodieCrush with only very minor tweeks like, uh, using Chinese 5 Spice instead of cinnamon:

For  the dough

4 large eggs, at room temp

3/4 cup whole milk, warm (100-110ºF)

1/4 cup honey

4 cups all-purpose flour

2 1/4 teaspoon instant or active dry yeast

2 teaspoons salt

10 tablespoons butter, room temp, cut into 1 inch pieces

For filling

1/2 cup packed brown sugar

1 heaping tablespoon Chinese 5 Spice

pinch of salt

2 tablespoons of butter, melted and cooled

For icing

8 tablespoons unsalted butter, room temp

4 ounces cream cheese, room temp

1 teaspoon vanilla extract

4 tablespoons Ginger Sugar, optional

1/4 teaspoon salt

1 cup powdered sugar

Part One

Grease a large bowl and set aside. In a liquid measuring cup combine milk, eggs, and honey.

In your electric mixer with the paddle attachment, combine flour, yeast, and salt ~ stir on low to combine. Add milk mixture and stir on low to combine. Slowly add butter one piece at a time. Once all the butter is added increase the speed to medium and beat until the pieces are all incorporated. Transfer the dough to your prepared bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes. Uncover, place your fingers underneath the dough and gently pull the dough up and back over onto itself. Turn the bowl and repeat this folding action again about 6 to 8 times. Cover the bowl and let rise another 30 mins. Repeat the folding three more times for a total rise time of 2 hours. Cover the bowl tightly with plastic wrap and refrigerate overnight or up to 72 hours.

Part Two

On a floured surface knead the dough 10 to 12 times. Shape it into a ball, sprinkle a little flour over top, cover with a tea towel and allow to come to room temperature.

Grease a 9×13 inch pan. In a small bowl combine brown sugar, Chinese 5 Spice, and salt.

Roll out your dough into a 16 x 12 inch rectangle. Paint the dough with your melted butter and sprinkle on the Chinese 5 Spice mix. starting on the long side roll the dough up into a tight cylinder. Position the dough seam side down and cut into pieces with a sharp knife or scissors. I cut mine into 11 pieces and thought they were a decent size. The fewer pieces you cut the larger your rolls, so listen to your heart. Place your pieces in the prepared ban, cover loosely with plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.

Preheat the oven to 350ºF. Remove the plastic wrap and bake rolls for 25 to 30 minutes, rotating halfway through until they are golden.

While the rolls are baking make your icing: In the bowl of your stand mixer beat butter and cream cheese until smooth and creamy. Add the vanilla, ginger sugar, and salt and mix on low to combine. Add the powdered sugar and mix on low to combine. Scrape down the sides and mix until light and fluffy, 3 to 4 minutes.

Remove the rolls from the oven and place on a wire rack to cool for 5 minutes. Add a thin layer of icing to the rolls while they are warm so that it drips into all the cracks. Top with more icing and serve while still warm or even just at room temp! They will be great one to two days after baking if you manage to have a few left over after the first day.

Stay sweet,

Charleston Spice Co.

Chinese 5 Spice Rolls

Simple Shortbread


This is an easy recipe to whip together at a moments notice. It is an excellent carrier for chocolate ganache and candied orange slices (pictured above) or just about anything else your imagination can come up with.

Here ya go:

1/2 cup butter

1/4 cup Vanilla Bean Sugar

2 cups all-purpose flour

Preheat oven to 350°F. Line am 8X8 baking pan with parchment paper and set aside.

Cream butter and sugar well. Gradually add the flour, kneading until smooth. Press the dough into the bottom of your prepared pan and bake for 25 to 30 mins. (If you aren’t planning on getting crazy with chocolate and fruit and nuts as toppings, then I would sprinkle a little Lavender Flower Sugar or Ginger Sugar on top before you bake the shortbread!)

And that’s it, a building block to greatness!!

Stay sweet, friends.


Charleston Spice Co

Ginger Sugar Cookies

Green ginger sugar cookie

Are you dyeing any food green this year to celebrate St. Paddy’s Day?? We decided green ginger sugar cookies were obnoxiously festive and appropriate for such a playful day.

These cookies are a basic sugar cookie but the ginger sugar gives them a hint of a bite! We used this recipe here BUT we replaced the regular sugar with our Ginger Sugar!!! (Oh, and we also added a few drops of green food coloring!)

Stay sweet,


Charleston Spice Co.

Ginger Marshmallows

Ginger marshmallows

Remember those lavender marshmallows we made? Well, they were pretty good but these ginger marshmallows really take the cake. They’re subtle and delicate and all kinds of fabulous.

This recipe is a little different from that one, Alton Brown told me about it.

Okay, not really, but I found it here.

And this is how it works:

3 packs of unflavored gelatin

1 cup ice cold water, divided

8 ounces of granulated sugar

4 ounces of ginger sugar (or lavender or vanilla)

1 cup light corn syrup

1/4 teaspoon kosher salt

1/4 cup confectioners’ sugar

1/4 cup cornstarch

nonstick spray

Combine gelatin & half the water in the bowl of a stand mixer.

Combine the rest of the water, both sugars, corn syrup, and salt in a 2 quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. At this point Mr. Brown says to uncover and clip a candy thermometer to the side of the pan and continue to cook until mixture reaches 240 F, approx. 7 to 8 minutes, and pull it from the heat. (If you don’t have a candy thermometer, you can use a meat thermometer. Sure it probably won’t go as high as 240 F but you can guesstimate. Yeah, that’s right, listen to your heart, you’ll know when it’s the right time to pull it from the heat.)

Turn the mixer fitted with the whisk attachment on low speed and slowly pour the sugar syrup down the side of bowl into the gelatin mixture. Once it’s all combined, turn the speed up to high. Continue to whip until mixture is thick and lukewarm, about 12 to 15 minutes.

While this magic is happening, prepare the pan! Combine the confectioners’ sugar and cornstarch. Spray a 13×9 inch baking pan with nonstick spray and throw in that sugary white powder mixture and shake it around to fully coat the sides and bottom of pan. Return the remainder to a bowl for later use.

Once the gelatin mixture is ready, pour it into your pan and dust with a light coat of the confectioners’ sugar mixture. Let sit uncovered for at least 4 hours or overnight. Then flip your sheet of marshmallows out onto a cutting board and have at it. Cut big squares, cut small squares, cut letters, or shapes. Get crazy. Go wild. And then coat your freshly cut marshmallows with the remaining sugar mixture and store in an airtight container for three weeks.

Stay sweet,


Charleston Spice Co.

Ginger marshmallows