-
1
Place the spruce tips in a clean coffee or spice grinder and grind into a fine powder.
-
2
Add the sugar and pulse to combine.
-
3
(The mixture will be moist.)
-
4
Transfer the mixture to a plate or piece of parchment paper and spread into an even layer.
-
5
Set aside uncovered in a cool, dry place until the sugar dries out completely, at least 6 hours or overnight.
-
6
Return the mixture to the grinder.
-
7
Pulse to break up any large pieces until the mixture is a fine powder.
-
8
Set a fine-mesh strainer over a medium bowl.
-
9
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
-
10
Return any larger bits left in the strainer to the grinder and process into a fine powder.
-
11
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
-
12
Place a sheet of paper on a work surface.
-
13
Have about 20 (8-inch) paper straws and a toothpick ready.
-
14
Make a small funnel out of another piece of paper.
-
15
(Make sure the tip fits into the end of the straws.)
-
16
Alternatively, use a No.
-
17
16 Open Star or No.
-
18
5 Round piping tip.
-
19
Fold up one end of a straw 1/4 inch.
-
20
Fit the point of the funnel or piping tip into the open end of the straw.
-
21
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
-
22
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
-
23
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
-
24
Repeat with the remaining straws and sugar.
