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!

Rose + Raspberry Cocktail


  • 1 bottle rose wine, chilled
  • 2 cans (24 ounces) lemon lime soda (regular or sugar free)
  • Chilled raspberries
  • 1 lemon, juiced
  • Zulka Morena Sugar
  • Festive sprinkles


Place lemon juice in small bowl.
On a shallow plate, combine equal parts sugar and sprinkles.
Dip rim of glass in lemon juice and then in sugar mixture. Repeat for each glass.
Place raspberries in bottom of each glass.
Fill one-quarter to one-third glass with lemon-lime soda.
Fill glass with rosé wine

Recipe by: Luci’s Morsels

Strawberry Trifle


  • Angel Food Cake
  • 1½ cups egg whites (~10 eggs)
  • 1 cup confectioners’ sugar or Zulka Powdered Sugar
  • 1 cup all-purpose flour
  • 1½ tsp cream of tartar
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup Zulka Morena Sugar
  • Strawberry Glaze
  • 3½ cups fresh strawberries
  • ¼ cup Zulka Morena Sugar
  • 2½ tsp cornstarch dissolved in 2 tbsp cold water
  • ½ tbsp butter
  • 1 tsp lemon juice
  • 1 package instant vanilla pudding


Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F.

Blend confectioners’ sugar and flour together with a whisk.

Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).

Add sugar a little at a time while beating until sugar is dissolved.

Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).

Gently spoon into an ungreased 10-in. bundt cake pan. Swirl spatula through.

Bake for 45 minutes.

In the meantime, prepare the pudding and set aside.

Hull and finely chop 2½ cups of strawberries and add a sauce pan over medium heat. Hull and slice the remaining strawberries and set aside.

Add the sugar and cornstarch and simmer for 3 minutes.

Add the lemon and butter, and remove from heat. Stir a few times while cooling.

Remove the cake from the oven and invert pan. Cool for 1 hour.

Loosen with a butterknife, then chop into 1-inch square pieces.

Layer 6 8-oz glasses with angel food cake, glaze, and pudding, then add sliced strawberries around the edges in a circle. Repeat.

Top with whipped cream if desired.


Recipe by: My San Francisco Kitchen

Christmas Cranberry Lime Mojito


  • 2- 12 ounce bags of fresh cranberries
  • 2-3 limes
  • 1 cup plus 3-4 Tbsp sugar, divided
  • 2/3 cup water
  • 1/3 cup fresh lime juice
  • 1 bottle white rum (such as Bacardi Silver)
  • Fresh mint
  • Soda water
  • 3-4 bottles, 10”-12” high with a rubber stopper and snap closure


To make the infused rum:
Pour 1 tablespoon of sugar into each bottle and add a little rum. Swirl it around until the sugar is starting to dissolve.

Poke holes in all the cranberries with either a skewer or knife. Fill each bottle 1/4 way with the cranberries. Take one of the limes and slice the rind into thin strips. Divide half the rinds between each bottle. Add more cranberries then more lime rinds then more cranberries until about 3/4 full of berries. There will be leftover berries to use as garnish for the drinks which can be frozen until using again.

Using a funnel or a measuring cup, carefully fill the bottles almost all the way with rum. Secure the lids and gently tip the bottles back and forth to mix the sugar and get liquid into the cranberries. Let infuse for at least 2 weeks and up to two months. The longer the infusion time the stronger the cranberry flavor.

To make the Mojitos:
Combine water, lime juice and one cup sujar in a sauce pan and heat until the sugar is dissolved. Let cool completely.

Slice the remaining limes into thin wedges.

Add a few mint leaves with a teaspoon of the lime simple syrup to tall mojito/collins glasses and bruise slightly with a cocktail muddler. Add a little ice and some cranberries (fresh or frozen) and a few lime slices, then layer again 1-2 more times. Add 2 ounces of the cranberry infused rum, another teaspoon of the lime simple syrup to each glass and top with soda water. Garnish with cranberries, mint and lime. Serve immediately.

You can give the other infused rum bottles away as holiday gifts!

Candy Cane Sugar Scrub


  • 2- 2 cup jars with tight fitting lids
  • 4 cups Zulka Morena Sugar
  • 1 - 1 1/2 C almond oil (olive, grape seed, or any other light oil)
  • 3 Tbsp raspberry or cranberry juice
  • 20-30 drops peppermint essential oil
  • 1/2 tsp vanilla extract


Divide the sugar between two bowls. Add the oil a little at a time to each bowl, stirring gently or using your hands to mix until you get the consistency you want. You don’t want it too dry or too oily. In one bowl add the vanilla extract and combine well. In the other bowl add the peppermint essential oil and juice and mix well.

Layer the sugar mixtures in the jars half a cup of each at a time, tapping down with a spoon or hand before adding next layer. Close lid and add decorative ribbon, candy cane, and spoon or scoop.

Cranberry Apple Blueberry Pie


  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 2 Tbsp Zulka Morena sugar
  • 1 cup butter (2 sticks) cut into small squares, very cold
  • 4 Tbsp full fat sour cream
  • 2 Tbsp ice water
  • Filling:
  • 1 lb cranberries (fresh or frozen - if frozen don’t thaw)
  • 1 lb blueberries (fresh or frozen - if frozen don’t thaw)
  • 1 cup Zulka Morena sugar
  • 2 tsp lemon juice
  • 2 cinnamon sticks
  • 2 Tbsp arrowroot starch
  • 2 lbs peeled, sliced sweet-tart apples (baking variety - honey crisp, Gala, Pink lady)
  • Egg wash: 1 egg, mixed with a little water


For the pie crust:
In a medium bowl, whisk together the flour, salt and sugar. Using a pastry blender or a fork, work in the chilled butter cubes until the mixture is uniformly crumbly and combined. Add the sour cream and blend again by hand until just combined. Add the ice water 1 tablespoon at a time until the dough comes together.

Divide the dough into two discs, one slightly larger than the other and flatten slightly. Wrap in plastic wrap and chill until firm, at least one hour up to several days.

While the dough is chilling make the filling:
In a medium sauce pan, combine all of the filling ingredients except the starch, apples and egg wash. Bring to a boil, then lower to a simmer for 10 minutes. Mix the starch with a little water, add to the pan and stir until slightly thickened. Remove from heat and stir in the apples. Let cool completely. This can be made several days ahead of time.

To assemble and bake the pie:
Preheat oven to 400 F.

On a lightly floured surface, roll out the larger disk of pie dough to about 12 inches, making sure it’s not too thin in any spots. Gently lift and place into a 9” pie pan and press down gently onto the sides of the pan. Press the dough onto the edges of the lip of the pan and trim any excess. Fill the pie with the filling using a spoon, leaving any excess juice. Roll out the remaining dough and use a small leaf shaped cookie cutter to cut out about 60 leaves. Brush the pie dough edges with the egg wash and place the leaves onto the top, slightly overlapping each one. When you get to the last one lift one leaf to tuck it in under it. Brush the tops of the leaves with the egg wash. Spoon any of the remaining juice from the filling mixture over the top of the pie filling, then top with more pie crust leaves, brushing them with the egg wash.

Bake at 400 for 25 minutes or until the crust is starting to brown. Lower the heat to 350, cover the pie with foil if it’s getting too browned, and bake for another 35 min. Remove from the oven to cool before serving.

Natural, Pure, Cane Sugar