1. Prepare a stainless steel pot, put sugar into the pot, add water, stir slightly with chopsticks to mix the sugar and water.

2. Heat over medium heat. Please do not stir afterward to prevent the sugar from sticking to the wall of the pan.

3. After the sugar water is boiled and there are no more sugar particles, pour in fresh lemon juice.

4. After boiling again, turn to low heat and simmer slowly. From this time until the end of cooking the syrup, remember not to stir the sugar water again

5. Cook for about 40 minutes to about an hour. The longer the cooking time, the darker the color of the syrup.

6. After cooking the syrup, turn off the heat. After the syrup cools, find a sealed jar or bottle with a lid, put the syrup in it, and leave it for 1 day before use.

7. The longer it is left, the better the effect will be. Inversion syrup has a strong preservative ability. You can make a little more at a time. If you don’t use it up this year, you can still use it the next year.