Homemade rose sauce
By VicentaLakin
"The branches of the leaves are green, and the two colors are light red." The poet Yang Manri recites the Red Rose, which is not only a view, but also its special pharmacological beauty. Rose sauce is used for abdominal silt, pain for stomachitis, aromatic aroma, gynaecology, pain relief, etc., often ate, and the body is fragrance of roses. Last weekend, I went out to pick up some roses and made my own rose sauce。
Recipe Recommendations
- roses 9 flowers
- white sugar 35 grams
Steps for Homemade rose sauce
1
The petals of roses are removed gently (note not to touch flowers) and washed with salted water。
2
(b) Leaching or drying with paper in the kitchen
3
Put half of the petals in the vessel and add a third of the sugar, with a cane。
4
Then one side puts the remaining petals in, and the white sugar is even, and in a few minutes, the petals and sugar are mixed into a fragrance of rose sauce。
5
Put rose sauce in a clean bottle to keep it from the dark. Sealed for at least two months。Homemade rose sauce Make Tips
1. You can use a garlic mortar, or switch to other ceramic or sturdy jars; avoid using metal containers.
2. Roses have the effect of promoting blood circulation and removing blood stasis; it is best for pregnant women to avoid consuming them during the first and last three months of pregnancy.
3. It can be made into porridge, spread on bread, or mixed directly with water to drink.