invert syrup

1

Prepare raw materials.

2

Cut the lemon in half and remove the juice for later use. Remember to strain the lemon juice.

3

Use a stainless steel pan or ceramic pan to pour the fine granulated sugar into the pan and add water. Use chopsticks to stir slightly and heat it over medium heat. Don't stir.

4

After boiling the sugar water, pour the lemon juice in it.

5

After boiling again, turn to low heat and simmer slowly. Don't stir until the syrup is over.

6

When sugar is boiled, part of it may be crystallized on the wall of the pot. You can take a small brush and dip it in water and brush it along the wall of the pot. The sugar crystals on the wall will flow into the pot along the wall of the pot.

7

Cook the syrup slowly on low heat for about an hour. The longer it takes, the darker the syrup will be.

8

After cooking, turn off the heat. After the syrup has cooled, find a sealed jar and place it in the syrup. It can be used after one day.

1. Be sure to turn on a low heat when cooking syrup. If the water has evaporated on the high heat and the syrup has not been ready yet, I turn on the fire at my house to the lowest level, just sit next to me and read the newspaper and watch the fire, afraid of the wind blowing it out. If the heat is too high, add the lid to prevent the water from evaporating too quickly. 2. When making syrup, you must use fresh lemon juice. You cannot use anything else instead. 3. The syrup will become thicker after it cools, so when boiling it, just cook it until it is thinner than honey. I just grab a chopstick when it is almost over, pick it up and take a look at it for a while, and almost turn off the heat. 4. The cooled syrup is thick and fluid, and will not flow if it hardens. 5. Be sure not to use an iron pan when cooking.