Prepare materials.

Second step

Choose suitable stoves and pots, and suggest that the induction cooker should be equipped with stainless steel pot to facilitate temperature adjustment and prevent acid corrosion. Add 100g water to fully moisten the sugar, and adjust the induction cooker to the boiling position of 1500 degrees to raise the sugar temperature. Do not stir from baking to sugar melting to prevent crystallization.

Third step

Wash the lemon clean.

Fourth step

Squeeze out lemon juice for later use.

Step five

If sugar adheres to or crystallizes on the pot wall during the heating process of syrup, you can brush it into the syrup with a brush head dipped in clean water.

Step 6

When the sugar solution turns light brown and the sugar particles are completely melted, add lemon juice. Adding it too early will make the fragrance volatilize too much.

Step 7

Heating to foaming indicates the start of coking. At this time, the temperature of the oven should be lowered to maintain boiling, so as not to overflow. At this time, you can stir the liquid a little, and when the sugar liquid turns dark amber and emits a burnt fragrance, the boiling is complete. If it is too much, the syrup will stick to the pan and become bitter.

Step 8

At this time, there is no water in the sugar solution, and it will be as brittle as glass when cooled. Hot boiled water must be added several times according to the ratio of 5/ 100. Please remember to add it slowly and many times. The seemingly calm sugar solution has reached 150 degrees Celsius at this time to prevent burns caused by intense heat exchange.

Step 9

Finally, the syrup is completely qualified when it can be filtered. After cooling to about 85℃, it can be bottled and allowed to stand for one week for alcoholization. The longer, the better. Due to lack of water, the shelf life can reach more than half a year at sealed room temperature.