Rose (500g receptacle removed)

Net weight after stamen

750 grams of sugar

Appropriate amount of honey

Rose sauce's approach

Take out the receptacle of the rose, pour the stamen into a big basin filled with clear water, rinse it in circles and take it out immediately.

Drying until there is no water vapor on the surface

The ratio of rose to sugar is 1: 1.5.

Sugar is recommended to use white sugar. The color of pickled sugar is better than that of brown sugar.

After the rose is mixed with sugar, knead it vigorously to make juice, and the petals must be evenly kneaded into sauce red.

Then bottle, filling tightly, pour honey on that surface and sealing.

Put it in the refrigerator for refrigeration. You can eat it in about a month.

The longer the fermentation time, the better the taste, the longer the bitterness will be, and the astringency will not be obvious.

skill

Wear gloves when rubbing petals, otherwise anthocyanins will not be washed off when rubbing them on your hands.

There should be a gap in the bottle, about eight minutes full.

Otherwise, it will swell and overflow after a period of fermentation.

During the curing process, you can open the lid every other week to release some air. But try not to turn it over to prevent mildew.