Rosehip

Rosehip

1. Wash the hawthorn with water after picking out the bad fruit

2. First dig out the two ends of the hawthorn with a knife

3. Use a knife to unscrew the hawthorn horizontally, divide it into half with nucleus and the other half without nucleus

4. You can remove the nucleus with a single stroke of a knife

5. Then break it into halves, and all the hawthorns are processed like this

6. Dry roses remove the bottom and leave only the leaves

7.

8. Put the right amount of hawthorn and rose leaves into the food processor and add a little water

9. Start the food processor and beat into a fine paste

10. Pour the hawthorn paste into the pot, add sugar, and boil on high heat

11. Turn the heat to a low heat and simmer slowly, stirring occasionally to avoid sticking the pot

12. Until the hawthorn paste becomes very thick, turn off the heat and cool, add honey and stir well

13. Pour the hawthorn puree into the non-stick gold plate and smooth it with a scraper. If there is no non-stick plate, put greased paper on the bottom to facilitate demoulding

14. Simply put the baking tray in a cool and ventilated place for 1-2 days. The thinner the thickness is, the easier it is to dry. Or put it in the middle and lower level of the preheated oven, and heat up and down at 150 degrees, and bake with hot air for about 1 hour.

15. Take it out and divide it into two finger-wide strips with a knife

16. Just roll it up from one end, and cut the corners directly

Tips:

1. No additives are used in the fruit peel, and it can be stored for about half a month in a sealed refrigeration.
2. The amount of sugar can be adjusted according to your taste.
3. It is also possible to directly use hawthorn to make fruit tannins.