Citrus-Infused Sugar

Using a citrus zester, remove the zest of each lemon, lime or orange being careful to avoid the pith. Reserve whole lemons, limes and oranges for another use. Pulse zest and 1 cup sugar in a food processor fitted with a metal blade until incorporated. Pour into a bowl and stir with the remaining cup sugar. Evenly spread sugar on a rimmed baking sheet and let sit in a cool, dry area away from drafts until dry, about an hour. Break up any clumps with a fork or pulse again in a food processor, transfer to an airtight container and store in the refrigerator for up to 3 months.