Invert Syrup

Invert Syrup

1. Prepare sugar and lemon.

2. First squeeze the lemon juice out.

3. Mix granulated sugar and water, and stir well with chopsticks.

4. Bring the sugar water to a boil over medium heat.

5. Note, don't stir it anymore from now on.

6. Boil water and add lemon juice. (Use slip through the net)

7. When the pot is turned on again, change the heat to simmer for 45-60 minutes. If there are crystals on the periphery of the pot when the syrup is being boiled, you can use a small brush dipped in water to brush a circle on the pot wall. Never stir the syrup.

8. The temperature of boiling syrup is particularly important. In the final stage of boiling syrup, the temperature should be controlled within 115 degrees, not more than 115 degrees. If the temperature is too high, the syrup will harden when it cools.

9. This is the syrup that has just been brewed, and it is also very beautiful. Very rare. Let cool naturally.

10. The consistency will come out after letting it cool. very successful.

Tips:

The temperature of boiling syrup is particularly important. In the final stage of boiling syrup, the temperature should be controlled within 115 degrees, not more than 115 degrees. If the temperature is too high, the syrup will harden when it cools.