It’s true that the biggest revelation is the simplest. J and I went to Eastern Market one day to make a summery meal. So we bought basil, heirloom tomatoes and fresh pasta. We also bought 15 lemons, as we now find ever more excuses to use our electric citrus juicer. Many mojitos and mimosas have been made using the FRESH citrus juice; this along with lemon cakes, hummus and guacamole (all dishes that require fresh citrus).
So of course we wanted to make lemonade in honor of the summer bounty. After juicing a whole bunch of lemons, we didn’t feel like making simple syrup. “If only we had superfine sugar!” we whined. And upon further thought, we realized that we DID have superfine sugar. Unprocessed superfine sugar (read: granulated). If superfine sugar is simply finely ground sugar, why can’t we throw batch in the food processor. Doesn’t a food processor grind things?
I’m happy to say that our theory was correct. We made out first, very large batch of superfine sugar and it dissolved into our lemonade wonderfully. We are still drinking our way through the huge pitcher of lemonade, but are looking forward to making individual glasses with the superfine sugar. Individual glasses work better with superfine sugar, since it just seems silly to simmer 1/2 cup of water with 1/2 cup of sugar.