Invert Syrup
1.
3 lemons
2.
Cut in half and squeeze out the juice, or use a tool to squeeze the juice
3.
Use a sieve to filter, 130 grams for use
4.
1000 grams of caster sugar
5.
Use a stainless steel boiling pot, pour 470 grams of water, then add 1000 grams of caster sugar, heat it over medium heat, and stir continuously with chopsticks until the sugar is melted
6.
After heating to boiling, add 130 grams of lemon juice and continue to boil, turn to a low heat, and then continue to simmer for about 60 minutes (remember not to stir in the middle) The cooking time should be adjusted according to the fire size of your home gas stove
7.
When boiling, there will be syrup splashing on the pot wall. Use a brush to dip in water and brush along the pot wall. The water will flow into the pot along the pot wall with the syrup.
8.
I have been using a low heat for this hour or so. When you see that the syrup has gradually thickened and turned into a light amber color, it is almost ready. After cooling, it is sealed and stored. The syrup made on the same day is best not to be used on the same day. , The longer the syrup is left, the better the effect
9.
Finished picture
10.
Finished picture
Tips:
When simmering on a low heat, remember not to stir the inverted syrup and store it in a sealed container until the next year.
