Rose sauce
By VicentaLakin
The roses are alive blood, men with pain, menstrual, constipation, and people with long marks insist on the effect of white paints and even dilution. Especially for people with dark yellow and endocrine disorders, the rose teas are very good in tempering blood and improving the color. Now we make roses into rose sauce, which not only preserves the roses' original scent but also adds a greater sense of taste, and then stays in a sealed glass tank and can dig up a spoon of bubble water
Recipe Recommendations
- Phnom Penh rose petals 15 grams
- brown sugar 150 grams
- honey half a bowl
- sweetening
- cook
- an hour
- simple
Steps for Rose sauce
1
Material 15 grams of rose petals, honey half bowl, handmade red sugar 150 grams
2
Three bowls of water and then rose petals and red sugar fires for 50 minutes
3
If it's too thin to get to the thickness in figure 4, it's gonna have to go on
4
When the rose sauce is cooled, put honey in a glass can and keep it in the fridge
5
The delicious rose sauce is finished, and it tastes good either with a peach paste or with a spoonful of hot water