Cherry Blossom Sauce

Name: Cherry Blossom Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Yae Sakura; 600g Sugar

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Thanks to nature, it provides us with a rich variety of ingredients in spring, not only a variety of wild vegetables, but also a variety of edible flowers. I love edible flowers. As long as they are edible, they will be made into delicacies by me. It's the annual cherry blossom festival again, the blooming cherry blossoms are fleeting, food (time) is not for me, we must keep this beautiful taste in this short flowering season. What I shared today is to make cherry blossom sauce with Yae Sakura. With this sauce, even if the blooming season is no longer, you can still taste the smell of flowers. The prepared sauce can be applied directly on bread cakes, can also be used to make bread cakes and other dessert ingredients, and can also be used to make cherry blossom cakes, ice cream and so on. Why are you still hesitating? Go and collect cherry blossoms to make this delicious cherry sauce. "

Ingredients

500g Yae Sakura
600g Sugar

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.