1. First, prepare rose water, select edible roses, and pick petals
2. Grind the rose and brown sugar in a ratio of 1:1 until the brown sugar and the petals are integrated into a bright purple mass, and then placed in the refrigerator for storage.
3. Prepare tamarind water, select mature tamarind, remove the pod by hand, add 12 times of water to soak until the pulp becomes soft, beaten with a beater to obtain tamarind pulp
4. Mix the rose mud and tamarind pulp with water in a ratio of 1:2 and drain the pomace with gauze. Then, the rose water, tamarind water and honey are compounded to obtain the tamarind rose flower composite beverage. good.
Tips:1. Tamarind pulp and rose puree must be kept in the refrigerator; 2. Adjust the ratio of tamarind, rose and brown sugar according to your own taste; 3. In summer, the iced effect is better.
