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Inverted Sugar Syrup / תǽ

 
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Inverted Sugar Syrup / תǽ


Ingredients / :
  • 400 g White sugar
  • 180 ml Cold tap water
  • 50 ml Freshly squeezed lemon juice
  • 1/8 tsp Baking soda
  • 1 tsp Cold tap water
  • 400 ɰ
  • 180 ˮ
  • 50 ե֭Լ1
  • 1/8С Сմ
  • 1С ˮ

Method / :
  1. Rinse well the lemon and wipe dry. Slice it in half and squeeze to extract the juice. Cut the lemon into the smaller chunks. Set aside. Melt sugar and water in a non-reactive pot, for example, enamel and stainless steel, over medium heat. During the process, the syrup might have splashed against the side of the pot, which possibly cause the crystallization, dip a brush into water and move along the side of the pot to wash down the splash of sugar into the pot.
  2. Once the sugar has melted, add in lemon juice and chunks. Heat until the mixture simmers and then switch the heat to slow. Continue to cook until the temperature of the syrup has reached 108C/220F, about 40-60 minutes. The longer it cooks, the darker the syrup appears. Do not stir while it cooks. Dissolve the baking soda in the water and add into the syrup to balance the acid. Let cool completely. Strain into an airtight glass container. Store at the room temperature.
  1. ϴĨˮݣп֭ȻС顣ȡѧõй´Ͳ֣ɰǺˮлǻˮճ˹ϣȡˢմˮŹˢˮϵˢڣֹǽᾧ
  2. ֭ʿ飬ٶԺתС40-60ӡ¶ȼƲһǽ¶ȣﵽ108CʱԽǽɫԽƹ衣Сմˮǽкǽԡǽȴ󣬹˵УܷⱣ档

"Inverted Sugar Syrup / תǽ" is part of these categories:
Preserves & Sauces / (24)

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