1. Prepare an acid-resistant pot, stainless steel is best. Add the sugar and water, shake it a few times, and let the water coat all the fine sugar.
2. Fresh lemons squeeze the juice. Do not squeeze juice even with the skin, and do not use commercially available concentrated lemon juice.
3. Heat the sugar water over medium heat. At this time, you can use a whisk to stir gently to accelerate the melting of the brown sugar.
4. Boil until the sugar water boils.
5. Add lemon juice. From this point on, don't stir, don't stir, don't stir.
6. I usually put on a thermometer at this time. Boil on medium heat until the sugar water boils again, then change to low heat.
7. Cook until 113-115°C, then turn off the heat and wait for the inverted syrup to cool.
8. The prepared syrup can be used the next day. Of course, the longer you put it, the better the effect.
Buy on JD
Buy on Amazon