Materials: 400 grams of white sugar, 50 milliliters of lemon juice, 220 grams of water.

The first step is to prepare the sugar and lemon to be used.

The second step is to squeeze the lemon juice from the lemon. (I used one and a half lemons and squeezed out about 50 ml of lemon juice)

The third step is to add 400 grams of sugar to 220 grams of water and mix well to bring it to a boil over medium heat.

Fourth bottom, when the water boils, pour in the lemon juice and bring to a boil again, then change to low heat and continue to cook. (Do not stir the syrup from then on.)

Step 5, if there is sugar stained on the side of the pot during the cooking process, you can use a small brush with water to brush it.

Step 6: After about 25 minutes of cooking, the syrup has browned slightly.

Step 7: Cook for about 40-60 minutes until the syrup is amber in color. (Freshly cooked syrup is slightly thinner than honey, and will be thicker when it cools)

Step 8, after cooling, fill jars and store in a cool, airtight container, the longer the better.