Homemade invert syrup

Overview

Invert syrup is one of the essential ingredients for making Cantonese-style mooncakes. Since I learned how to make it, I have never bought it again. Seeing that the Mid-Autumn Festival is coming soon, the ingredients for making mooncakes have to be prepared in advance, so I have been busy boiling several pots of syrup in the past two days. In fact, making syrup is very simple. You only need three ingredients: sugar, water and lemon. Boil the sugar to the right level. Moreover, the syrup you make yourself is much more fragrant than the ones you buy. Because the syrup is rich in sugar, it can be stored for a long time without crystallization. Even if you make too much, it can be used in the second year without causing waste.

Tags

• dessert
• homemade ingredients
• children
• afternoon tea
• clear water
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the ingredients: sugar and lemon

   

2. 2 First squeeze out the lemon juice (about the amount of one lemon)

   

3. 3 Filter again to remove impurities

   

4. 4 Pour the sugar and water into a stainless steel pot and stir briefly

   

5. 5 Bring to a boil over medium heat, pour in lemon juice, bring to a boil again, then turn to low heat and continue cooking (do not stir during this time)

   

6. 6 During the cooking process, there will be a lot of sugar water splashing on the wall of the pot. At this time, you can use a brush with water to clean it up to avoid crystallization

   

7. 7 Simmer for about 40 minutes to 1 hour. When the syrup turns honey color, turn off the heat

   

8. 8 After the syrup cools, pour it into an oil-free and water-free sealed jar and leave it for one day before use