Some suggestions are definetely banal but none the less essentials! Today I will give you one of those, try to remember it everytime it may happen and you will be surprised on how often you come across it!
MELTING THE SUGAR
The sugar has the natural property to melt into liquids sweetening them. Unfortunately the colder the liquid, the more difficult to melt! Try to warm a little bit the liquid, 30° celsius are more than enough, and you will see how easily the sugar crystals will blend in the liquid instead of falling down on the bottom of the glass! Try out when beating the eggs: warm them up in bainmarie till they reach 30° and the sugar will blend in a moment!