Rose Sauce
1.
Roses, please note that it must be this kind of edible rose, not the kind in the flower shop, pluck off all the petals, don’t use the calyx of the stamen
2.
Rinse all petals with light salt water and drain them thoroughly. In fact, many recipes are not washed, but they are really afraid of pesticides and they are washed. But pickled foods are most afraid of water, which brings a series of problems.
3.
Use clean towels and kitchen paper towels to absorb as much moisture as possible
4.
Add soft white sugar, fully rub the petals with your hands, make the petals and sugar fully contact, full of fragrance, shiny, natural skin care products
5.
Put it into a small clean oil-free pot and boil it, or because you are afraid of raw water, boil it at ease. Put it into a jar while it is hot, pour a layer of honey on the surface, which can be antiseptic
Tips:
1. Making rose sauce is different from jam. Generally, only pickling is used instead of cooking. Because rose sauce is based on its aroma, the aroma will evaporate after cooking. And the amount of sugar in rose jam is very large. Generally, jam is added 1/10-1/5 of sugar, while rose jam is 1-3 times more sugar. A lot of sugar is also the reason why it is not easy to deteriorate, so there is no need to boil it for disinfection;
2. But because I was overly nervous about the pesticide problem, I washed the petals, so I had a series of unique practices. And it turns out that this is no problem;
3. It can be seen that the proportion of rose petals is very high, so you can still add more sugar. Anyway, the essence of rose sauce is basically a syrup with rose aroma;
4. It is said that the rose sauce should be marinated for more than two months before eating. I honestly opened it after two months. As for why, I don’t know why, I guess it is to make the rose and sugar taste better. , And the rose oil is fully released. If you have a chance next time, first taste the taste of the new marinade.
