Cherry sauce
By VicentaLakin
The spring of April is a radiant radiance, with peach blossoms, almonds, and cherry blossoms, especially when the eight-heavy cherries on the side of the road are eye-bearing, warm suns, and a large piece of “eight-heavy red branches”, which are like pink clouds. Tang Dynasty Poet, “New cherry trees in small gardens, twirling around flower branches”, describes the joyful and casual mood of flowers. However, the cherry blossoms are of short duration and have the reputation of “Sakura 7 Days”, i.e., seven days from cherry blossoms to Zero. I picked up some cherry blossoms, made cherry butter, which I can use to make cherry cakes, breads, tunics, etc., and the beauty of the cherry blossoms
Recipe Recommendations
- cherry blossoms 150g
- white granulated sugar 100g
- honey three scoops
- sweetening
- sauce
- a day
- senior
Steps for Cherry sauce
1
Remove seven separate cherry blossoms, immerse in light salt water for an hour, remove dust and insects
2
♪ On the web ♪
3
Remove petals
4
Take appropriate petals and sugar and put it in a bowl
5
I moved into a little sprawl so I wouldn't have to rub my hands
6
The petals don't have bones. They're fully integrated with sugar
7
The freshly made cherry sauce also has a smell of lush and grassy gas, which blends into honey and is stored in a bottle that boils dry with boiling water for five days。
8
The light pink has become deep powder, waiting for the next meal