1. Rinse the dried rose buds briefly with cold water to remove the dust on the surface, then put them in a small pot, add 500 ml of purified water, boil on high heat and then turn to low heat and cook for 20 minutes.
2. After the soup is cooked, filter out the flower residue, put the soup back into the small pot, add brown sugar and stir evenly, boil over low heat, stirring occasionally, especially when the soup becomes thicker and thicker. Otherwise it is easy to splash and hurt people.
3. When the soup is thick as honey, you can stop heating it. After letting it cool, it will become thicker and become paste-like. Put the boiled rose paste into a sealed jar, put it in the refrigerator, and brew it every day or use it directly.
Tips:High-quality dried roses are heavier
