How well does sugar dilute in water?
For example, I've always just gone the extra mile to make simple syrup for my lemonade (2 parts sugar, 1 part water). That way, the sugar is completely dissolved, and the lemonade mixture remains homogenous from top to bottom.
I know raw sugar takes a bit more to dissolve.
I was wondering if the sugar would just dissolve in the acid of the lemon juice, if I kept the mixture in the fridge overnight? Or would it just settle to the bottom, requiring a good stir everytime I pour it for a glass of lemonade?
Also, I was reading recipe for making paletas. It tells me to make simple syrup just about every time for the recipes. But since I'm gonna blend it with the fruits and water anyway, do I really need to make simple syrup? Wouldn't the vigorous vortex of water and fruits dissolve the sugar?
Thanks!
For example, I've always just gone the extra mile to make simple syrup for my lemonade (2 parts sugar, 1 part water). That way, the sugar is completely dissolved, and the lemonade mixture remains homogenous from top to bottom.
I know raw sugar takes a bit more to dissolve.
I was wondering if the sugar would just dissolve in the acid of the lemon juice, if I kept the mixture in the fridge overnight? Or would it just settle to the bottom, requiring a good stir everytime I pour it for a glass of lemonade?
Also, I was reading recipe for making paletas. It tells me to make simple syrup just about every time for the recipes. But since I'm gonna blend it with the fruits and water anyway, do I really need to make simple syrup? Wouldn't the vigorous vortex of water and fruits dissolve the sugar?
Thanks!