Step 1

Mix the ground vanilla powder together with the sugar and store in an airtight container (preferably glass).

Step 2

Mix the cinnamon and sugar together and store in an airtight container (preferably glass).

Step 3

Peel the fruit and remove the zest. Discard the pith (the white part). Transfer it to a food processor together with the sugar.

Step 4

Pulse it for a few minutes until the zest is finely ground. It should be a light, pale yellow/orange and very moist.

Step 5

Line a baking pan with parchment paper, making sure there’s overlapping paper on each side of the pan. This will make it easier to use as handles to lift it off the pan.

Step 6

Evenly spread the mixture on the parchment paper and let it dry at room temperature for about 1 hour.

Step 7

Break up any clumps by rubbing them between your fingers.

Step 8

Lift the parchment paper and pour the citrus sugar in an airtight container (preferably glass).

Step 9

Enjoy!