Homemade Invert Syrup

Name: Homemade Invert Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g White sugar; 50g Lemon juice; 200g Shimizu

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Invert syrup is one of the essential ingredients for making Cantonese-style mooncakes. Since I learned how to make it, I have never bought it again.
Seeing that the Mid-Autumn Festival is approaching, the ingredients for making moon cakes have to be prepared in advance, so I have been busy boiling several pots of syrup for use in the past two days.
In fact, making syrup is very simple. You only need three ingredients: sugar, water and lemon, and cook the sugar to the right level. The syrup made by yourself is much more fragrant than the one you bought.
Since the syrup is rich in sugar, it can be stored for a long time without crystallizing. Even if it is made too much, it can be used in the next year without causing waste. "

Ingredients

Homemade Invert Syrup

1. Prepare the ingredients: white sugar and lemon

2. Squeeze the lemon juice first (about the amount of a lemon)

3. Filter again to remove impurities

4. Pour the white sugar and water into the stainless steel pot, stir slightly

5. Bring to a boil on medium heat, pour in lemon juice, boil again, turn to low heat and continue cooking (do not stir during this period)

6. During the cooking period, there will be a lot of sugar water splashing on the pot wall. At this time, you can use a brush with water to clean it up and avoid crystallization.

7. Boil for about 40 minutes to 1 hour, and the syrup will be honey-colored, then turn off the heat

8. After the syrup is cooled, it can be poured into an oil-free and water-free airtight jar, and it can be used only after one day.

Tips:
1. Remember not to stir during the whole process of boiling the syrup, otherwise it will form crystals
2. Be sure to cook the syrup on a low heat, so that the color and consistency of the syrup will be ideal.
3. The viscosity of the syrup will increase after cooling, so it should not be too thick when boiling
4. The boiled syrup can be used after being placed for 1-2 days, and the effect will be better if it is placed for a long time without deterioration