Cherry Blossom Sauce

Name: Cherry Blossom Sauce
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 150g Cherry blossoms; 100g White sugar; 3 spoons honey

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

The spring day in April is colorful, with peach, apricot, and cherry blossoms vying to bloom, especially the double cherry blossoms on the side of the road are more eye-catching. Under the warm sunshine, there are a large area of "eight red branches", like pink. Yunxia. Bai Juyi, a poet of the Tang Dynasty, described the joyful and leisurely mood of viewing flowers in his "New planting of red cherry trees in the small garden, leisurely strolling around the flowers and branches". However, the flowering period of the cherry blossoms is short, and it is known as the "seven days of the cherry blossoms", that is, there are only 7 days from blooming to withering. So I picked some sakura 🌸 and made sakura sauce, which can be used to make sakura pancakes, bread, glutinous rice dumplings, etc. It also preserves the beauty of sakura 🌸🐥🍨"

Ingredients

150g Cherry Blossoms
100g White Sugar
3 spoons Honey

Cherry Blossom Sauce

1. Pick 7 divided cherry blossoms and soak them in light salt water for one hour to remove dust and small insects

2. Spread on the gauze net in a cool place to ventilate and dry

3. Pluck petals

4. Take appropriate amount of petals and sugar in a bowl

5. I moved it into a small mortar so I wouldn’t rub it with my hands

6. Pound until the petals have no skeletons and are completely fused with sugar

7. The freshly made cherry blossom sauce also has an astringent taste and grassy smell. Stir in honey and stir well. Place it in a glass bottle boiled and dried in boiling water and sealed for 5 days before eating.