- 500 g Sugar
- 250 ml Water
- A slice of lemon
Measure sugar and water in separate containers. Cut a thin slice of lemon.
Place the sugar in a deep pan and add water to it. Stir both ingredients on medium heat until the sugar has dissolved.
Add in the lemon slice and reduce the heat to a very low flame. Let the syrup boil and thicken over the low heat until the lemon has turned transparent and the syrup starts to change its color to a light amber tone.
Remove the syrup from heat and let it cool down to room temperature. Remove the lemon slice and strain the syrup into a clean jar to remove any residual lemon pulp in it.
The syrup will still appear runny when you remove it from the heat and will thicken after it has cooled down.
If, after the syrup has cooled down to room temperature and is still a bit too runny, you can always return it to the heat and let it thicken for a few minutes.
On the other hand, if you find that your syrup is overcooked that it has turned too thick, you can always add a little boiling water to it and reboil the syrup.
As soon as the syrup starts to boil, remove it from the heat and let it cool.
Calories: 1935kcal | Carbohydrates: 500g | Sodium: 18mg | Sugar: 499g | Iron: 1mg