For the last few days I’ve been mildly obsessed with locating some superfine sugar, also known as bar sugar or castor sugar. This stuff is often called for in drink recipes. It dissolves faster than common granulated sugar — which, incidentally, is often labeled “extra fine,” but don’t get confused. Superfine is finer than extra fine, but less fine than powdered confectioner’s sugar.
Yet I’ve never owned any, and I can’t find it anywhere locally. I tried Rouse’s, Martin’s Wine Cellar, Dorginac’s and Whole Foods — no dice.
So finally, last night, I took matters into my own hands. I dumped a cup of regular sugar in the blender, ground it up for about a minute. Voilá. That was easy, and probably cheaper than what I get in the store anyway.
Making a good old-fashioned just got a little easier.