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.

Almond Cake with Apricot Compote


  • 2 large eggs
  • 1 cup Zulka Morena sugar
  • 1 cup plain full fat Greek Yogurt
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 5 tbsp butter, melted and cooled
  • 1 1/4 cup all purpose flour
  • 3/4 cup blanched almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • For the Compote:
  • 1 cup Zulka Morena sugar
  • 1 cup water
  • 1 vanilla bean pod
  • 6-8 apricots, pits removed and diced


Make the compote:

In a small saucepan combine the sugar and water. Split the vanilla bean, scrape out the seeds and add to the pan along with the vanilla bean pod. Bring to a simmer and cook 5 minutes until the sugar is dissolved and the mixture is starting to thicken. Add the diced apricots and let simmer for 2 minutes. Quickly remove the apricots using a slotted spoon to a bowl and chill immediately. Bring the sugar mixture back to a simmer and cook 10 minutes or until reduced by half and thick and syrupy. Discard the vanilla bean pods and transfer mixture to a jar. Cool completely.

Make the cake:

Preheat oven to 3500 F. Butter and line the bottom of a 9” springform pan (or a 9 x 3” cake pan) with parchment paper, then butter and flour the parchment paper. Set aside.

In a large bowl whisk together the eggs, sugar, yogurt, extracts and melted butter until smooth. Sift in the dry ingredients and mix until well combined. Pour into prepared pan and smooth the top. Bake for 30 minutes or until the top is lightly golden and a toothpick stuck into the center comes out clean.

Let cool in the pan for 10 minutes, then release the sides and cool completely. Dust the top with powdered sugar before serving. Serve each slice with a few tablespoons of the apricots and a few teaspoons of the syrup. Serve immediately.

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.

Brazilian Pacoquinhas


  • 2 1/2 c roasted salted peanuts
  • 1 1/4 c Zulka Morena sugar
  • 3/4 Casava flour (Tapioca flour/starch)
  • 1/4 tsp salt
  • 1 14 oz can sweetened condensed milk


In a food processor, pulse together the peanuts, sugar, flour and salt until coarse. Pour in the sweetened condensed milk and pulse again, stopping to scrape down the sides when needed.  The dough will be slightly sticky.

Shape into balls, cylinders or squares and set on parchment lined baking sheets to firm up. It takes about 20 minutes to firm. No baking necessary.

Store in an airtight container at room temperature for up to one week.

White Chocolate Drizzled Crescent Cookies


  • 1 1/2 cups pecans, chopped
  • 2 1/4 cups all-purpose flour
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 2 sticks butter
  • 2 1/2 cusp Zulka powdered sugar, divided
  • 8 ounces white chocolate


Toast the pecans lightly in a dry sauté pan over medium heat, stirring often. Once cool, pulse one cup of the pecans in a food processor until it starts to form a paste. Chop the remaining ½ cup pecans and set aside.

In a small bowl, whisk together the flour, salt and cinnamon and set aside.  In a large bowl, use an electric mixer to combine the pecan paste, butter and powdered sugar until well mixed.  Mix in the vanilla.  Add the flour mixture and mix on low until just combined.  Transfer to a bowl, cover with plastic wrap and chill for one hour.

Preheat the oven to 3500 F and line baking sheets with parchment paper.  Fill a shallow dish with the remaining 1 ½ cups sifted powdered sugar. Set aside.

Roll a one tablespoon sized ball of cookie dough into a log and then bend to make a crescent shape. Place on cookie sheet and repeat, leaving an inch of space between each cookie. Bake for 15-18 minutes until golden brown.

Let cool on baking sheet for 2-3 minutes. Carefully roll each cookie in the powdered sugar, spooning some over the tops and bottoms.

Once cool, melt the white chocolate in a double boiler over the stove, stirring occasionally. Transfer the white chocolate to a baggie or pastry bag fitted with a small round tip. Drizzle the chocolate over the cookies and sprinkle some of the remaining chopped pecans over the top.  Freeze to set up the chocolate completely. Can be served chilled or room temperature.

Natural, Pure, Cane Sugar