Turbinado sugar is a raw-style cane sugar of large, dry, pale-amber crystals with a light coating of natural molasses — the grade sold in North America as Sugar in the Raw. It is made by pressing sugarcane, boiling the juice down until sucrose crystallises, then spinning the crop in a centrifuge (a turbine, hence the name) to fling off most, but not all, of the surrounding molasses syrup. The result is a partially refined sugar that is far cleaner and lighter than dark muscovado yet keeps just enough molasses to carry a faint toffee-and-caramel note and a golden-tan colour, and it is prized above all for the crunch and sparkle its coarse crystals give as a finishing sugar.