Ditch The Granulated Sugar For The Most Velvety Blended Frozen Drinks

Looking to whip up a batch of frozen drinks that will transport you straight to a tropical paradise? If you're still using granulated sugar to sweeten your concoctions, you may be in for a rude awakening. Despite what you might think, granulated sugar will never dissolve properly into your frosty cocktails. And who wants sweet, grainy clumps ruining their perfectly smooth and velvety drink, right?

But don't worry, there's a simple (literally) solution! It's simple syrup. Unlike granulated sugar, simple syrup — which is made by dissolving sugar in hot water, creating a smooth, liquid sweetener — blends seamlessly into any icy drink you desire. And it's incredibly easy to make at home (simple syrup stores well, too). Just combine equal parts sugar and water in a saucepan, heat over medium-high heat until the sugar has fully dissolved, and voilà, you have the perfect ingredient for your slushies, frozen margaritas, and other icy drinks.

Additionally, simple syrup elevates the flavor profile of your drinks by dispersing the sweetness more evenly, providing a smoother mouthfeel, and allowing the other flavors to shine through. So, forget the granulated sugar and embrace the joys of this viscous nectar. Luckily, there are a variety of flavors and techniques you can use to create frozen drinks with a symphony of tastes and a seamless texture.

First, to answer a question you've likely asked yourself when making a frozen drink with granulated sugar: Why won't it just melt already? It's because granulated sugar is made up of large, stubborn crystals that don't dissolve easily in cold liquid. Instead of settling for a frosty concoction with an unwelcome gritty texture, try swapping in simple syrup and save the granulated sugar to rim the glass. 

Simple syrup is a sweetening agent typically made by dissolving sugar in hot water at a 1:1 ratio. To make it at home, start by grabbing a small saucepan and adding equal parts water and granulated sugar. Bring the mixture to a boil, stirring frequently until the sugar completely dissolves. It's important to note that simple syrup should be refrigerated after it cools.

If you're not a fan of using heat, John deBary, bar expert and author of "Drink What You Want" and "Saved By The Bellini," has a genius cold simple syrup recipe. Simply add equal parts sugar and water to a blender and mix it on high for about a minute. Now you have a perfectly sweet and room temperature simple syrup ready to take your frozen drinks to the next level. You can also make your syrup a little less simple by infusing it with other ingredients.

Speaking with Bon Appétit, John deBary says that flavoring your simple syrup is "a low-risk way to experiment with different flavors in a cocktail." Adding spices, herbs, or fruits to your recipe can take your frozen drinks from bland to bold in the blink of an eye.

If you're a fan of herbal notes, consider infusing your simple syrup with rosemary, thyme, or basil. These aromatic ingredients are perfect for adding depth and complexity to frozen gin or vodka-based cocktails. If you're feeling adventurous, experiment with fruits like pomegranate or blood orange in your syrup, which will add a new dimension to your frosty cocktails that is sure to impress any guests. 

This tip applies to non-alcoholic drinks, too. Let's not forget about the classic flavor combo of cinnamon and vanilla. Adding these warm, cozy spices to your simple syrup will blend beautifully with creamy chilled drinks like milkshakes and frozen horchata.

Regardless of whether you opt for a flavor-filled sweetener or stick to the original recipe, simple syrup's the way to go for a satin-smooth icy drink. Need to thicken up your frozen tipples? Use a thicker sweetener like agave nectar or honey; you can also make rich sugar syrup by doubling the amount of sugar in your simple syrup recipe. Blend the beverage incrementally for a velvety smooth mix that'll leave your taste buds with nothing to do but enjoy the fine flavors (no grainy distractions here).