Invert Syrup

Invert Syrup

1. The raw materials are ready.

2. Squeeze the lemon juice to filter out the juice without impurities.

3. One lemon can squeeze approximately 25g of lemon juice.

4. Put the soup pot on the induction cooker to boil the water, pour the sugar into the pot, turn to low heat when it boils.

5. Slowly add 5g of salt.

6. Pour the lemon juice slowly into the pot.

7. Skim the foam on the surface.

8. Slowly boil for an hour, remember not to stir during the cooking process.

9. The color of the syrup changes from light to dark in the middle.

10. It's almost done when the syrup is amber.

11. Dip the syrup with chopsticks and drop it into the water. If the syrup spreads, it means it hasn't been cooked well, and you have to continue. If the syrup is in the form of solidified droplets, it is cooked.

12. Out of the pot! ~

13. Put it in a bottle and keep it for two years, no problem~

Tips:

1. When you are about to boil well, you must be by the side. If you get boiled, you will lose all your efforts.
2. If the syrup becomes hard after cooling, you can add some water to it and boil it and cool it down.
3. Lemon juice cannot be replaced with white vinegar or vinegar because the acidity is different.