Ingredients

30g fresh and clean rose petals

2g Roselle flower

500ml water

250g white sugar

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Steps

1

Add white sugar to water and bring to a boil in a pot until all the sugar melts

Steps

2

Pour in the petals and roselle flowers, stir and immediately turn off the heat. After the syrup has cooled in the pot, use a strainer to filter out the petals. Store the filtered syrup in an airtight container in the refrigerator.

Steps

3

If you accidentally put too much Roselle flowers, you can pinch out the Roselle flowers immediately after reaching the desired syrup color. , and wait for the syrup to cool.

Tips

1.

If there are too few Roselle flowers, the color of the syrup will be slightly dull, and after the water is rinsed, it will return to the yellow color of the rose. Roselle flowers If there are too many flowers, the color will be too dark, and the sourness will overpower the flavor. 2g is more suitable, but remember to check the color of the syrup from time to time when cooling. When you like it, you can pinch out the roselle flowers.

2.

Be sure to store it in the refrigerator, because this is not a concentrated syrup, and the sugar is not suitable for natural storage at such high temperatures