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Can I make my own superfine sugar?

nooodles Jun 13, 2005 05:31 PM

Intuition tells me that caster/bakers'/superfine sugar is just granulated sugar put through a food processor. Am I wrong?

I just want something that'll melt a little more easily in cold drinks that require muddling of herbs and/or fruit(strawberry lemonade, mojitos, etc.) For other cold drinks I use simple syrup.


  1. l
    LAmonkeygirl Jun 13, 2005 05:41 PM

    I have read in many cookbooks that you can substitute regular sugar for superfine after running it through a food processor until it is fine and powdery.

    3 Replies
    1. re: LAmonkeygirl
      LT from LF Jun 13, 2005 05:50 PM

      Yes, you can; I have done it. But why not just make your own simple syrup?

      1. re: LT from LF
        Carb Lover Jun 13, 2005 06:04 PM

        For muddling when making certain cocktails/drinks, it may help to have the sugar function as an abrasive. Oh my, I want a mojito RIGHT NOW...

        1. re: Carb Lover
          JK Grence (the Cosmic Jester) Jun 13, 2005 06:38 PM

          Quite correct. The granules rub up against citrus peels, releasing more essential oils than syrup would, resulting in a more flavorful drink.

          Link: http://thecosmicjester.blogspot.com

    2. k
      Kimm Jun 13, 2005 11:52 PM

      I use turbinado sugar in my mojitos. It doesn't dissolve completely but I find the sweet crunch in the occasional swig to be a nice effect.

      1. m
        mark Jun 14, 2005 10:22 AM

        you are completely correct. dump it in the food processor & let 'er rip. i cover the processor with a towel as the sugar dust gets everywhere. i have cause to use superfine sugar a lot, and have found that it dulls the processor blade fairly quickly (doing a little for drinks now and then won't hurt it).

        1. b
          bacchante Jun 14, 2005 10:32 AM

          I keep some around all the time that I make with turbinado sugar in the blendor. I like the flavor of the turbinado, and it dissolves well without having the off taste of the anti-caking agent that is typically in commercial powdered sugar.

          It's great for dissolving in drinks, although I see the point about wanting the crystals to abrade some herbs, fruit peels, etc. I typically really poke at those things even with the tines of a fork rather than just use a muddler, so it works out. It makes great lemonade and iced tea, as well as all those wonderful warm-weather cocktails. In winter, I put just a touch in the bottom of a shot glass that I then fill with bourbon to sip.

          I also use it for sifting into whipped cream at the end, in making meringue, and ice cream. It helps the texture. One note, though, is that the lack of a bit of stabilizer found in off-the-shelf powedered sugar means that the whipped cream and meringue are more unstable and will fall quicker. I don't have any trouble generally, since I use a copper bowl for beating and have been known to sometimes add a bit of cream of tartar.

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