Homemade rose sauce
By VicentaLakin
I like to make all kinds of good food with rose sauce, the kind of bottled sugar roses that I've always had, like, a lot of sugar and too little flowers, and I've taught the food factory masters that they say a pound of roses is three pounds of sugar. No wonder so much is juice. This sauce that likes its dessert is indispensable, and it's a way to collect it and make it when it's rose season. I made this sauce in May of this year. It's my own roses, not roses. It's roses. The roses are alive and hemogenic, and they're the food ladies love. They're good for dessert, or for porridge, soy milk, yogurt, and so forth。
Recipe Recommendations
- fresh rose flower 100g
- white sugar 100g
- honey appropriate amount
- sweetening
- pickled
- ten minutes
- simple
Steps for Homemade rose sauce
1
Picked roses, made a few pictures, planted them, picked only 40 flowers at a time, cleaned them up
2
The washed flowers dry the water, remove the petals and remove the flowers. Today's flowers are 100 grams after the flowers are gone
3
The petals were put in the oilless and waterless basins, in 100 grams of sugar
4
It's like rubbing it for a while
5
It'll melt, but not yet
6
I saved it for four days. The bottles cannot be filled, but only with seven points, because the rose sauce is fermented during its placement and it rises when it is fermented. The top is about a centimetre thick honey, and in order to maintain the taste of beauty sauce, honey is also the honey of roses that I have chosen to use, with a bottle in the cool and dry area, so I can eat whatever I want。
7
It's a five-day pickled sauce that hasn't fermented yet, but it's totally edible. Colour
8
I made that one on the side last year. It's dark, but it still smells. It's not bad for years。