Rose (variety: crimson) 700g

200 grams of rock sugar powder

30-50g of honey

Sealed container

The practice of Mohong rose sauce

The newly bought dark red roses will have some bad petals due to long-distance transportation, so be careful to pick them. Rose sauce's practice step is 1.

The petals picked are like this. Don't throw away the rest. It's also good to dry it and make it into vanilla ~ The second step of rose sauce's practice.

Wash the petals, don't rub them hard. Fresh petals are very fragile. Wash it with clear water several times. Step three.

The washed petals spread out to dry. I came to the air conditioner at home to dry all night and turned it 3-4 times in the middle. The fourth step of rose sauce's practice.

After a dry night, the petals will lose some water. Don't worry, the semi-dehydrated state is just right. If the petals are too fresh and stiff ... ... rose sauce will turn into rose enzyme ... ... the fifth step of rose sauce's method.

Add sugar and rub it with disposable gloves until it is sticky and preserved in rose sauce, which is the sixth step of dark red rose sauce method.

Pour in honey and stir well, then package and seal. The fresh-keeping box I use can be used to make flower cakes or water to drink after being refrigerated for 2-3 days, and can also be used to make various desserts ~