Materials?

400 grams of fine sugar

Water 200 grams

50 grams of fresh lemon juice

Practice?

Clean the lemon, cut it in half, squeeze out the lemon juice, and filter out the lemon seeds and dregs with a strainer for later use.

Prepare an acid-proof pan (don't use an iron pan and aluminum pot) and put sugar in it. Add water, stir it a little with chopsticks, and let the sugar and water mix.

Put it on the stove and heat it over medium heat. Don't stir it. After the sugar water is boiled, pour in fresh lemon juice. After boiling again, turn to low heat and cook slowly. Don't stir the sugar water from this time until the end of boiling syrup, remember. )

In the process of cooking, if there are sugar crystals near the boiling place of the pot, you can dip a brush in water and brush it on the wall of the pot. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.

Then, always simmer with a small fire. Cook for about 3 or 40 minutes. The longer the boiling time, the darker the color of the syrup. Finally, when it turns amber, turn off the fire.

After the syrup cools, find a sealed jar, put the syrup in it and leave it for 1 day before use.