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Jun 13, 2005 05:31 PM

Can I make my own superfine sugar?

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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.


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  1. 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

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

      1. re: LT from LF

        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)

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


    2. 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. 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. 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.

          1 Reply
          1. re: bacchante

            I recently found that if you place the sugar in the mixer first, the whipping cream remains thick in a container in the frig. Make sure you put enough sugar in to start with as you cannot add to it later for it to remain thick. Just spoon out your portion and it should stay fluffy.