Substituting granulated for superfine sugar

I am finding convoluted answers on the internet. I am making Meyer Lemon Panna Cotta using this recipe

It calls for the sugar to be dissolved in a hot water, so it seems there’s not much point in running the granulated I have through a food processor, and a weight measurement would work. Any thoughts?

I’m still looking for the weight conversion, so if you have one, please share!

Found one

Agreed, since you’re dissolving it, the particle size of the sugar does not matter.

A cup of granulated sugar weighs in at 7 oz/200g


Thank you! Recipe called for 1 cup plus 2 Tbs! I didn’t way the two Tbs .

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