1. Weigh the ready materials
2. Squeeze the fresh lemon juice and filter for later use
3. Take a stainless steel milk pot, add water and sugar, and stir evenly
4. Pour the lemon juice when the fire is boiling, turn to low heat and simmer slowly
5. This is the syrup that has been boiled for 25 minutes, and the color begins to darken. If sugar crystals appear on the side of the pot, use a soft brush dipped in water to brush off the sugar crystals along the side of the pot to avoid a chain reaction of sugar crystallization
6. Continue to boil until the syrup is slightly thinner than honey. Dip it with chopsticks and let it cool and then turn off the heat. I boiled it for 45 minutes to turn off the heat, but I also feel that the color is a bit darker
7. We weighed it down and boiled about 420g of syrup. After cooling, it was packed into a sealed bottle. The inverted syrup has a strong antiseptic ability, and the excess can be used again in the coming year.
8. You can use it to make mooncakes after leaving it for one to two days
