Homemade Liqueurs and Infused Spirits

crystallized into unrefined raw sugar and molasses near the cane plantation, and then the raw sugar is shipped to factories for refinement. Refined sugar is sold in three forms — raw, white, and brown — and there are several products within each form.
Raw Sugar
Raw sugar undergoes the fewest steps in processing.
Demerara sugar. These large, golden, and slightly sticky crystals are taken from the first crystallization of light cane juice.
Muscovado (Barbados) sugar. Taken from the final crystallization of cane syrup into blackstrap molasses, the crystals are dark brown, small, strongly flavored, and sticky.
Sucanat. A trademarked raw sugar product, it is made by evaporating cane juice to create a granular rather than a crystalline texture. (The name is a contraction of “sugarcane natural.”)
Turbinado sugar. This is demerara sugar washed of some of its molasses so it’s not sticky.
Palm sugar. Evaporated coconut palm sugar is made from the sap of the coconut palm. It is pale brown and has a mild honey-like flavor. It has a lower glycemic index than cane sugar.
Jaggery. This unrefined sugar from the Indus peninsula comes in two forms: Soft jaggery is made from palm sugar and is spreadable; sugarcane jaggery is solid and must be crushed or dissolved before it can be used.
White Sugar
Raw sugar is put through a five-step process to remove any residual color and molasses flavor.
Types of White Sugar
Preserving sugar. Large crystals (1 mm in length) made from highly refined sugar treated to dissolve easily for making jams, jellies, and preserves
Granulated sugar(white, table). An all-purpose sugar with medium crystals (0.5 mm in length)