Invert Syrup

Name: Invert Syrup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sugar; 100g water; 25g Lemon juice

by April Bean

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

As the Mid-Autumn Festival approached, I found out that the inverted syrup was missing after I bought the mooncake fillings. It was too late to buy recently, so I had to do it myself. "

Ingredients

Invert Syrup

1. The raw materials are relatively simple. Just add lemon, sugar and water.

2. First weigh the sugar and water into a non-stick pan and fry slowly. Stir gently until the sugar dissolves.

3. Slice the lemon and squeeze out the lemon juice by hand. It takes 25g.

4. The sugar dissolves and blisters, ready to add lemon juice.

5. After pouring in the lemon juice, there is no need to stir, and fry slowly over low heat.

6. Slowly fry for about 45 minutes on low heat, amber, transparent, and slightly sticky. cool down.

7. After cooling, it has good fluidity, transparent and viscous. Bottling and spare.

8. Finished product.

9. product

10. Finished product.

Tips:
1. Low heat throughout the whole process, without stirring.
2. It should not be fried for too long, the color is directly proportional to the time.
3. It is considered a successful syrup if it is placed without agglomeration after cooling.