1. Prepare 450g of fine sugar, a few fresh lemons and 200g of water. Squeeze fresh lemons out of half a bowl of lemon juice.
2. Pour 450 grams of fine sugar and 200 grams of water into a casserole and bring it to a boil.
Third, after boiling, pour in fresh lemon juice and boil again. Turn the fire to a minimum and let the syrup boil slowly. Never stir it, because after stirring, the syrup will splash on the pot wall to form crystals.
4. Then keep cooking with low fire. Turn off the fire when the syrup is dark amber. The longer you cook, the darker and thicker the color. Because the syrup will be thicker after cooling, you can turn off the fire when the consistency reaches a little thinner than honey.
5. The cooled syrup is liquid, which is a little thinner than maltose. If it hardens after cooling and cannot flow, you can add a proper amount of water to cook it again, stir it evenly, and continue to cook it.
Six, wait until the syrup cools before bottling.