If the rose is light, rose sauce is the sweet aroma after precipitation. Regular consumption of rose sauce can darken and improve the dullness of the complexion. It can also treat gastritis and relieve menstrual cramps. So how to make rose sauce? Let's share it in two simple ways.

Pickling method

1 pound of edible roses, remove the flowers, leave the petals and tear into small petals to wash. Pick up the petals slightly.

Place 2 dry petals in a container, add 200 grams of Glen Creed 100 grams of honey, slightly crushed with half of the lemon juice, pinch the thick syrup appeared, and the petals do not see fresh tissue.

3 Put in a glass jar and takes a week.

Boil the sugar

1 Pour 200 grams of water 100 grams of water in a saucepan, bring to a boil, boiling, the sugar solution thickens.

Add the dried petals to the pot, stirring with minimal flame, squeeze the juice of half a lemon and stir until the liquid is completely absorbed. Almost dry water, you can turn off.

3 will be a sunny stream, add 100 grams of honey and stir well. Put in a glass jar and store refrigerator sealed.

Tip: 1 must choose edible roses, you can buy it. Usually, red and ink red are most common.

2Good rose sauce can be kept for about 6 months, each time with a spoon in warm water.

Eat the flowers for a long time, and you can also scent your body! But eating flowers directly, the taste is really hard to taste, so just take the petals and make rose sauce, sweet and sour flavor, and eat a lot!

Rose sauce made from freshly harvested rose processing! Not only is it delicious there is also a very good function of skin care!

Method of production:

Materials: fresh red rose flowers two, 100 grams of sugar

Tools: wooden mill, dark bottle, washed and boiled twice in boiling water

Practice: choose the petals of the red rose flowers, stamens and calyx do not want to wash the rose petals, drain the excess water, or gently pressed with a paper towel to wipe the water dry. Put all the rose petals and sugar into a stone mortar. Pound with a mortar and pestle, a process that takes about 10 minutes, until the sugar blends with the petals and becomes a crystal-clear mass of brilliant purple color and texture. Pound the good rose sugar into a colored glass bottle, seal the bottle tightly, put in a light ventilated place to store.