Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Zulka Classic Lemonade


  • 1 cup Zulka Morena sugar
  • 1 cup water
  • 1 cup lemon juice
  • 3 cups water
  • ice


Make a simple syrup: Combine the sugar and water in a small saucepan and simmer until the sugar is completely dissolved.

Cut lemons in half and juice them until you have one cup of juice.  Add the juice and simple syrup to a 2 quart pitcher. Add 3 cups cold water, more if the flavor is too strong (serving with ice will also dilute it a bit). Refrigerate for about a half hour.

Serve with ice and sliced lemons for garnish.

Sparkling Melon Lemonade


  • 8-10 cups chopped melon (can use any of watermelon, honeydew melon, canary melon, cantaloupe, but half watermelon is ideal)
  • 1 1/2 cups fresh lemon juice
  • 1 cup water
  • 1 cup Zulka Morena sugar
  • sparkling water
  • optional - melon balls and fresh mint for garnish


Make a simple syrup: Combine water and sugar in a small sauce pan and simmer until the sugar is dissolved. Chill completely before using.

Using a blender or food processor puree the melon in batches with some of the lemon juice and simple syrup, using even amounts of each ingredient each time. Combine it all together once blended in a large 3 quart pitcher and chill at least 4 hours.

When ready to serve, fill large glasses with ice and then halfway with the melon mixture. Top with sparkling water and stir.

Makes about 3 quarts.

Vanilla Bean Iced Coffee


  • For the vanilla bean coffee simple syrup:
  • 1/2 c water
  • 1/2 c strong brewed coffee
  • 1 c Zulka Morena sugar
  • 2 tsp Vanilla Bean Paste (or seeds from 4 vanilla bean pods)
  • For the cold brew coffee:
  • 1 c coffee beans, roughly ground
  • 4 1/2 cups cold water
  • Creamer of your choice


Makes enough for 6 tall iced coffees.

Combine the water, coffee, sugar and vanilla bean paste (or seeds) in a small sauce pan and heat over medium-high until boiling. Let simmer until the sugar is dissolved, stirring occasionally, about 10 minutes. Let cool. Transfer to a jar with a lid and refrigerate until completely cooled. Shake the jar before use to mix the vanilla bean seeds.

Make the coffee:

Combine the ground coffee and water in a large jar, pitcher or container. Stir and cover. Let steep at room temperature 12-16 hours. Line a strainer with a coffee filter and pour the mixture through over another bowl or pitcher.  Repeat if necessary, and keep the covered pitcher or jars in the refrigerator until ready to use.

Drink assembly:

For each glass of coffee, fill a large glass with ice.  Add coffee almost all the way, then add one tablespoon of the vanilla bean coffee simple syrup.  Top with creamer of choice. Stir and sip!

Margarita Floats


  • 1 lime, halved
  • 1 Tbsp salt
  • 1 Tbsp Zulka Morena sugar
  • 1 pint vanilla or lemon ice cream
  • 1/4 cup gold tequila
  • 2 Tbsp triple sec
  • 2 20 oz lemon-lime sodas


Serves 4

Combine the salt and sugar on a small plate.  Run the cut sides of the lime around the rim of four tall glasses and dip the rims in the salt-sugar mixture.

Divide the ice cream among the glasses. Add one tablespoon of tequila and one and a half teaspoons triple sec to each glass, then fill with the soda.

Serve immediately with straws and spoons.

Blueberry Banana Yogurt Smoothie


  • 2 large organic bananas (frozen or fresh)
  • 2 cups organic blueberries (frozen or fresh)
  • 1 1/2 cups organic, non-gmo plain Greek yogurt
  • 2 tsp Zulka Morena sugar
  • 1/2 cup organic cranberry juice
  • 1 cup organic coconut water
  • 1/2 cup -1 cup ice (less for thicker smoothies, less if using frozen fruits)
  • 4 tsp chia seeds
  • extra blueberries for garnish


Makes 4 Smoothies

Combine everything in a blender except the chia seeds and blend until smooth. Add more coconut water or ice until you reach desired consistency.

Pour into 4 glasses. Sprinkle 1 teaspoon chia seeds on top of each smoothie and garnish with fresh blueberries.

Serve immediately.

Natural, Pure, Cane Sugar