Cherry Blossom Sauce

Cherry Blossom Sauce

1. To make sakura sauce, choose the double sakura that blooms to about 80%

2. Pluck the petals off, don’t leave the stamens and stems

3. Soak in light salt water for about an hour, so that it can be sterilized, and if there are small bugs or the like, it can be soaked

4. Take out the moisture on the surface to dry, spread it out, and let it dry for almost one night

5. If you do less, you can also use kitchen paper to absorb the surface moisture

6. After drying the surface water, put it in an oil-free and water-free basin, and put sugar in

7. Wash your hands, knead, and let the petals and sugar fuse

8. It’s not enough to knead to this level, you have to continue to knead

9. Knead it until the petals have no bones, and they look like they are almost like a sauce

10. During bottling, sprinkle a layer of sugar on the surface to prevent it from spoiling.

11. The sauce that has been marinated for 5 days is ready to eat. The marinated sauce tastes better if it is kept for more than two months. It won’t be broken if you keep it sealed for one or two years.

12. This is ice cream made with cherry sauce, recipe link http://home.meishichina.com/recipe-277516.html

13. This is a sakura pancake made with this sauce. Recipe link http://home.meishichina.com/recipe-262438.html

Tips:

After washing the petals, be sure to dry the surface moisture, otherwise it will be easily damaged. Rub in place!