Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sometimes I end up with a nice even coating of sugar on my lemon drop's rim (it's served in a martini glass). But most of the time the sugar is clumpy and uneven. What can I do to encourage a nice smooth professional coating of sugar on my glass rim?

share|improve this question

2 Answers 2

up vote 6 down vote accepted

The clumps come from too much liquid on the glass when applying the sugar.

The way I learned to salt a glass was to dip the glass upside-down in a shallow plate or bowl of water, let it drip for 5-10 seconds, then dip it into an evenly layered plate of salt. I think this should work for sugaring a glass.

share|improve this answer

Also I think use powdered sugar.

share|improve this answer
2  
Powdered sugar - or icing sugar - would almost certainly not produce the desired result; you need the crystals in the sugar to stand out, which powdered sugar would not do. –  razumny Mar 24 at 13:43

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.