INGREDIENTS
600 g Xylitol Free Sugar
1/4 Fresh Lemon
45 ml Cold Water
300 ml Boiling Water
INSTRUCTIONS
Place 100g of xylitol a saucepan with 3 tbsp of cold water. Heat gently and stir until the xylitol dissolves into the water. Continue to stir the mixture over medium heat until it turns a caramel colour.
Begin adding the boiling water slowly, stirring as you go. Take care with this step and do not add the water too fast, otherwise it may splash up and cause burns.
Once you have finished adding all the boiling water, add the rest of the caster sugar, stir until the sugar completely dissolves. Stop stirring the mixture once the sugar has dissolved.
Add in the lemon quarter whole.
Turn the heat down to low and allow the syrup to simmer gently for about 45-60 minutes. Do not stir at this point.
The mixture will begin to thicken but at this point (while it is hot) it will stay runny and thicken more as it cools. It will turn a rich amber colour, which is a sign that it is ready.
Ideally, you can use a heat thermometer, the syrup is done when the temperature reaches 120C
Turn the heat off and decant the syrup into a sterilised jar through a metal sieve or strainer.
Once cooled completely, place the lid on and store in a cool, dry place.
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