1. Wash and slice the lemon, put it in a non-stick pan with the yellow rock sugar, and bring to a boil over medium heat. Don’t worry about mashing the pot, it will slowly turn into water at first
2. The lemon is boiled to this state, transparent, you can turn off the heat
3. After turning off the heat, immediately pour in 10g rose petals weighed in advance, and sterilize the roses with high temperature. Stir like the picture, each petal is covered with syrup.
4.
Put it into a water-free and oil-free container after it's done. The recipe can make two cans of 380ml lemon rose stuffed ~
It can be stored at room temperature for one month, and the refrigerator can be stored for three months~
