Convert syrup

1

White sugar and fresh lemons ready

2

Sugar and fresh water in the boiler

3

It's hot

4

When you're cooking sugar, take care of the lemon, all of it, and squeeze it out

5

When the water's running, turn the fire and filter the lemon juice into the sugar

6

The fire continues, and there's no mixing

7

If there's sugar on the side of the pot, when the amount is larger, you can use the wool brush to cool it down, brush it along the side, and put sugar on the side

8

It lasts about 40 minutes, and the sugar is amber, and it's a little less sticky than honey

9

When it's cold, it's bottled and stored for at least one day

1. The amount of water can be appropriately adjusted based on the heat level; high heat requires more water, while low heat requires less. However, the cooking time must be sufficient to develop color and viscosity. 2. Simmer over low heat and avoid excessive stirring during the process; simply scoop up a small amount with a spoon to check the consistency. 3. Lemon juice is essential, as it prevents the syrup from solidifying after cooling. It is best not to use white vinegar, as the flavor will be inferior to that of lemon juice. 4. Cook until it is slightly thinner than honey, as the syrup will thicken and darken in color after cooling. 5. The prepared inverted sugar syrup should be used after one day, as freshly made syrup still retains the sour taste of the lemon juice (I have personally tasted it). 6. Once cooled, store the syrup in a sealed jar; it can be used for a long time, and the flavor improves the longer it is stored.