2, put water in the pot, add sugar, stir well, and boil over medium heat. Don't stir again when cooking. (Be careful not to use an iron pan. You can use an acid-resistant pan such as stainless steel pot and enamel pan. )
3, two lemons, cut, juiced with a juicer, filtered, leaving lemon juice. Take 30ml of juice. The remaining lemon residue can be soaked in water to drink. If the lemon is dry, its juice will be reduced.
4. Pour the lemon juice into the boiled white sugar water, continue to boil, and turn off the fire.
5. In the process of cooking, if there are sugar crystals in the place where the pot is cooked, you can dip a brush in water and brush it on the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.
6. Then, cook slowly with low heat. Cook for about 40 minutes. The longer you cook, the darker the syrup will be. Finally, when it turns amber, turn off the fire.
7. Because the syrup will be thicker when it is cooled than when it is hot. So if the consistency is thinner than honey when cooking, it will thicken after cooling. The cooled syrup should be thick and flowing. If the syrup hardens after cooling, it means that the water volatilizes too much. You can add some water and cook it again, and then stir it evenly.
8. After the syrup is cooled, find a sealed jar, put the syrup in it and leave it for 1 day before use. The longer it is kept, the better it will be used. Pour syrup has strong antiseptic ability, can withstand placement, and can be made a little more at a time.
9. Inverted syrup has a beautiful amber color and can be packed in a transparent and sealed bottle.