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The word "sugar" is correct and usable in written English.
You can use it to describe a type of natural sweetener or to express an affectionate term. For example, "I like to add a bit of sugar to my coffee."
Exact(60)
Put the sugar, cucumber and raspberries in a shaker and muddle (ie, bash).
Make your own rhubarb cordial – put 400-450g rhubarb, 250g sugar, the juice of half a lemon and 500ml water in a pan, bring to a boil, simmer until the rhubarb has disintegrated, then cool, strain through muslin into a jug (it will take a few hours to drip through) and refrigerate; or buy a decent commercial brand.
Set aside and let it cool completely. 2 Preheat the oven to 180C/350F/gas mark 4. Grease a 23cm, deep, square cake tin and set aside. 3 Mix together the coconut, semolina, flour and baking powder then set aside. 4 Using an electric mixer, beat the butter and sugar together for 3-5 minuntiluntit is is fluffy.
Whisk together the sugar and lemon juice and put into a piping bag with a small round tip if you have one.
Beat the egg yolks and sugar until thick and creamy, then pour over the hot milk and stir to mix.
The point of rhubarb, at least for me, is its bracing sourness, and that can be lost among the sugar and cream of an ice.
Serves 6 For the custard: single cream 500ml vanilla extract 1 tsp egg 5 yolks caster sugar 4 tbsp For the rhubarb: rhubarb 600g caster sugar 75g water 100ml Make the custard first.
The industry is making good progress in reducing calories, salt and sugar in food and drink.
There are gratuitous new restrictions on an already heavily curtailed right to strike, plans to rob the earnings of migrants who may work hard but lack the proper paperwork, and such a sweeping ban on legal highs that government lawyers could soon be fretting about accidentally criminalising sweets that give a sugar rush.
In a blender, I puree strawberries, caster sugar and lemon juice.
Whisk the egg yolks, eggs, caster sugar and potato flour until smooth.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com