tag:blogger.com,1999:blog-1858117315672734241.post166920814754095876..comments2024-03-18T19:23:34.412-04:00Comments on Homemade Soda Expert: Recipe 21 - Paris Lemon Mint Cooler SodaThe Homemade Soda Experthttp://www.blogger.com/profile/13634130868016707105noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1858117315672734241.post-75646688893787633762013-03-21T15:10:28.451-04:002013-03-21T15:10:28.451-04:00Inverting sugar is basically breaking it from the ...Inverting sugar is basically breaking it from the disaccharide sucrose into its monosaccharides fructose and glucose. It makes it sweeter, kind of like honey (which is the sort of the same thing, just made by bees using a different method).<br /><br />There are two ways to invert sugar: with enzymes and with heat + acid. I use cream of tartar(tartaric acid) when boiling down my syrup to invert the sugar.The Homemade Soda Experthttps://www.blogger.com/profile/13634130868016707105noreply@blogger.comtag:blogger.com,1999:blog-1858117315672734241.post-67158623341330052462013-03-21T11:23:51.996-04:002013-03-21T11:23:51.996-04:00I'm not a longtime reader so am not sure what ...I'm not a longtime reader so am not sure what you mean by inverting your simple sugar. I usually do a 1:1 ratio. Thanks! Amyhttps://www.blogger.com/profile/05959092553381387949noreply@blogger.com