2. Squeeze lemon from the juice.
3. Put 400 grams of sugar into the pot.
4, add water and lemon juice, open a small fire and cook slowly.
5. Turn on a small fire and simmer slowly.
6. Don't stir, sugar will crystallize when stirred. If there is boiled sugar sticking to the edge of the pot, dip it in water with a small brush and brush it on the edge of the pot so that the sugar will not stick to the edge of the pot.
7. Slowly, the sugar in the pot changed color.
8. The sugar in the pot turns red and thick, and the syrup sticks to your fingers, so you can feel the sticky glue. Don't be too dry. If you bottle it, the whole syrup will condense.
9. Many recipes say that it takes 15 minutes to cook, but in fact, because of the lack of water in syrup, it can't last so long.
10, the final converted syrup must be packed in a water-free and oil-free bottle. It is best to leave it for about a week before using it.