Invert Syrup
1.
Sugar and fresh lemon ready
2.
Put the sugar and water into the boiling pot, stir it
3.
Boil over medium heat
4.
When boiling the sugar water, treat the lemons, cut in half, and squeeze out the lemon juice
5.
After the water is boiled, turn to low heat and filter the lemon juice into the sugar water at the same time
6.
Continue to simmer on low heat, without any stirring in the middle; if there is sugar water splashing on the side of the pot, when the amount is large, use a wool brush to dip in cold water and brush along the side of the pot to make the sugar water into the pot.
7.
Boil for about 40 minutes, the sugar water is amber, and the viscosity is slightly thinner than honey, you can turn off the heat and let cool
8.
After letting cool, bottling and sealing, put it for at least one day before use
9.
This is the syrup I boiled twice, the color is slightly different, but it does not affect the use
10.
Crystal clear
Tips:
1. The amount of water can be appropriately increased or decreased according to the size of the fire. The fire is large, the amount of water is more, the fire is small, and the amount of water can be less, but the boiling time must be enough to appear color and viscosity;
2. Simmer on low heat, do not stir too much in the middle, use a small spoon to scoop some to check the viscosity;
3. Lemon juice is indispensable to prevent the syrup from solidifying after cooling; it is best not to use white vinegar, as the taste will be worse than that of lemon juice;
4. Boil it slightly thinner than honey, because the syrup will thicken and darken when it cools;
5. The boiled inverted syrup should be used 1 day later, because the freshly boiled syrup still has the sour taste of lemon juice;
6. After the syrup is cool, it can be sealed and stored in a jar. It can be used for a long time, and the longer it is left, the better the taste.
