400g soft white sugar, 200ML water, 50ML lemon juice

Method:

1. Put the sugar in a stainless steel pot, add water and boil.

2. Add lemon juice to the pot, continue to boil until it boils and then turn to low heat.

3. Do not stir in the middle, cook slowly over low heat for about 40 minutes, until the syrup turns light brown and the concentration is slightly thinner than honey, then turn off the heat.

4. Let it cool completely, then put it in a glass bottle, seal it and leave it for 3 days before use.

1. Boiling syrup has relatively high temperature requirements, so the temperature must be strictly controlled not to exceed 110 degrees. The concentration of hot syrup is thinner than honey, and will be slightly thicker than honey after cooling. The time will depend on the color and thickness of the syrup.

2. Use fresh lemon juice, and it is best not to use white acid instead.