400g fresh edible roses bought from the market.

Remove stamens and calyx, leaving 330 grams; Rinse it quickly, put it in the basin and slide it left and right, then take it out.

Drain in a cool and ventilated place. I put it flat on the paper in the kitchen, left the air conditioner on all night and let it dry ... I woke up the next morning, but fortunately it didn't dry up.

Take a clean, water-free and oil-free bowl/basin, and add rose petals and white sugar;

Wear gloves to rub.

Continue to add white wine and honey and knead it into your favorite appearance.

Thoroughly sterilize the container, bottle it and gently press it. I tried it, and the sauce at this time has the bitter taste of roses. I kept it at room temperature for a day, and then kept it in the refrigerator.

A week later, when I opened it, the bitterness disappeared and the sauce was delicious. I took some and put them in the wine. Sweet and delicious! It can also be used to make cakes, spread bread and put yogurt ... In short, it has many uses. ?

skill

1. If you don't mind, fresh roses can be picked without washing, and the outer petals are very clean; If you clean it, you must drain it thoroughly!

2. If you use white sugar, the color of the sauce will look better. Brown sugar can be used instead, but the large particles of brown sugar should be broken;

3. If you like the taste of chewing petals, you don't have to rub them so finely; If you like delicate sauce, you can chop up the drained petals first and then rub them hard.

4. The amount of honey depends on your own preferences, and you can add more if you like it thick; You can cover the surface with a layer of honey to seal the rose sauce at the end of bottling.

5. Adding high-alcohol liquor makes the shelf life of the sauce longer, and the smell of wine will disappear after the sauce is fermented for a period of time.