Rose Sauce

Name: Rose Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: (Dry) 50g Rose flower; 150g crystal sugar; 300g water

by Fable 7656

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I believe that roses are the love of many ladies. In addition to being beautiful, they are also very helpful to the health of the ladies. Roses have a strong effect of promoting qi and blood circulation, removing silt, and reconciling viscera. Symptoms such as poor complexion or long spots on the face, menstrual disorders, and dysmenorrhea that we usually talk about are all related to the abnormal flow of qi and blood and stagnation in the uterus or face. Once the qi and blood are running normally, they will naturally look ruddy and healthy.
For the homemade rose sauce, I have grown grass for a long time, but the rose sauce is made from fresh rose petals with sugar. I have not been able to buy fresh edible roses, so let’s go back and use dried roses made with tea. Trying it, I feel quite successful, the freshly cooked dried rose jam will have some astringency, don't worry, the astringency will disappear after a few days. Not much to say, and quickly introduce the production method to those friends who want to make rose jam but can't buy fresh roses like me!

Ingredients

(Dry) 50g Rose Flower
150g Crystal Sugar
300g Water

Rose Sauce

1. Dried roses

2. Rinse the roses slightly with clean water (to wash away the floating soil)

3. Use scissors to cut off the calyx and stamen. (Use scissors to cut the calyx)

4. Cut it lightly and don't cut it completely. Use scissors to break it apart, and the stamens have come out of the calyx. (If peeling petals one by one takes time and trouble)

5. Cut all the petals and put them in a small saucepan, add about 300 grams of water

6. Add rock sugar (I added two pieces of rock sugar like this, about 150 g-200 g)

7. Boil the pot until it boils on high heat

8. Turn the heat to a low heat and cook slowly. This is about 20 minutes after cooking. Change the heat to a low heat and continue cooking.

9. Slightly heat for about 40 minutes. The soup thickens, then turn off the heat.

10. Put it in a sterile and sealable vial while it is hot, and keep it in the refrigerator.

Tips:
The prepared rose jam has a slight astringency, and the astringency will be eliminated in a few days. Rose jam can be used to make various desserts, and it can also be mixed with yogurt, rice porridge, bread and other meals.
Roses have the effect of invigorating blood circulation and removing blood stasis. Pregnant women are best not to consume them during the first and last three months of pregnancy.