1. Ingredients: sugar 400g water 180ml fresh lemon juice 50ml
2. The lemon is squeezed out of the lemon juice, and the juice method has its own magic.
3. I use an electric small steel grinder to grind the white sand sugar into powder, and it can be melted directly with white sand and water.
4. Add 180ML water and stir to melt
5. I use an induction cooker, first use 160 to boil
6. Bring it to a boil and add the lemon juice, you can't stir it anymore.
7. Turn the heat to 120 and cook for about 60 minutes. The firepower of each induction cooker is different, so it won't fall off quickly if you lift it up. Let cool and bottle for later use.
8. Finished picture (after letting cool)
Tips:The syrup will be thicker when cooled. It should not be viscous when the heat is turned off. If it is estimated to be cold, it will be hard (don’t use an iron pan, use stainless steel or ceramics)
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