1. Fresh edible roses. Caster sugar, honey is for sealing
2. Pluck good rose petals first
3. Rinse off
4. Pinch the moisture with your hands and let it dry
5. Don’t dry it too much, just let the water droplets on the rose dry and turn it a few times in the middle.
6. Dry rose petals with fine sugar
7. Knead it with your hands, less each time
8. Add all the granulated sugar and pour in the remaining granulated sugar. The granulated sugar is always a pound, add it in portions
9. Finally, knead and knead for a while and you can bottle
10. No matter what bottle is used, it must be boiled and sterilized in advance. Finally, the rosette sauce is filled and sealed with honey. It is marinated for at least one month
Tips:Roses must be edible roses, washed and dried with moisture, and containers that are not easy to preserve due to high moisture must be disinfected
