INVERT SYRUP ENERGISER

2 Table spoons of invert syrup in a glass of water is a good energiser during Summer as well as in winter.

LEMON SQUASH (LEMONADE)

Dissolve sugar in water, boil for two minutes. Add Lime Juice, boil for two minutes under low flame. Stop heating and add Invert Syrup add Potassium Metabisulphite after dissolving them in little water. Fill in bottles and place air tight lid. Add preservatives if long storage is needed. For ready to serve drink no need of preservative, serve chilled. Add water to the concentrate to suit the taste. Generally one part of concentrate in a four part of water makes good taste.

MANGO SQUASH

Mix Invert Syrup, mango pulp and sugar in water. Dissolve the content by heating under low flame and stirring constantly. Add Potassium Metabisulphite. Store in air tight container. One part of this concentrate diluted by 3 parts of water makes one glass (200 ml) of drink.

SPONGE CAKES

Wipe eggs until light, Add Milk, Sugar, Invert Sugar and Salt stirring the contents. Add flour and bakery powder. Mix and stir into beaten mass.
Bake at 385 to 400 Deg. F. for about 45 minutes.

COOKIES / BISCUITS

Whip eggs until light, Add Sugar, Invert Syrup and Salt stirring the contents, Add Butter, Maida and Baking Powder, mix & stir into beaten mass.
Bake at 385 Deg. for about 15-20 min.

APPLE JAM

Peal Apples and mesh it. Add water to the meshed pulp and heat under low flame. Add sugar and continuously stir till sugar gets dissolved. Remove from heat and add Invert Syrup to it. After the contents get thicker add Sodium Benzoate mixed in small amount of water. Fill the jam in wide mouthed bottles and store in air tight containers.

INVERT SYRUP CANDY

Mix all the ingredients in a vessel and pour in polytube, store in a refregerator. This will be specially loved by children.

INVERT SYRUP AND EGGS

Mix eggs, Invert Syrup and salt until stiff and place into a large drink shaker. When ready add remaining ingredients. Shake vigorously and serve chilled.

ICE CREAM

Blend the Custard Powder with a little milk. Heat the rest of the milk and add custard powder mixture and bring to a boil, while stirring constantly. Cook for 2 min. and remove from heat. Add Invert Syrup and cream and mix well and pour into a freezing tray. Cool and put into a freezer.

INVERT SYRUP CHOCOLATE

Mix Arrow Root & Cocoa Powders thoroughly with Invert Syrup while heating under low flame. Pour this mixture in a tray. Allow to cool and settle. Make small uniform pieces with a clean knife.

INVERT SYRUP CHIKKI

Mix all these thoroughly while heating under low flame and pour this in a tray. Allow it to cool and set.

APPLE JELLY

Without peeling cut the apples in circular pieces. Pour water and boil the contents for 1 hour then filter the contents with fine cloth and add sugar to the filtered water. Boil the contents stirring continously till sugar get dissolved. Add small amount of water to the Jelly and pour the contents in a wide mouthed glass bottles.

INVERT SYRUP SOAP

Cut 100 gm of face soap into thin slices and pour into a saucepan with sufficient water to prevent burning of soap while heating. Heat suacepan to dissolve soap and add 50 gm of Invert Syrup to liquid soap solution. Stir the mixtures under low flame, remove from heat and pour into a deep dish to cool and then cut into squaresl allow to cool. This soap will protect your skin.