Invert sugar is sweeter and less prone to crystallization, so it’s good for desserts like ice cream.
8 ounces [ 226 grams ] fine sugar
3/4 cup water
juice from 1/2 lemon
1. Simmer slowly until thick ( about 1 hour ).
2. Cool and store in the refrigerator. Will last a long time, but may pick up off flavors if kept in the refrigerator too long.