玫瑰花酱——苍山洱海边的独特香甜【滇西小哥】

玫瑰花酱——苍山洱海边的独特香甜【滇西小哥】

4月的玫瑰花是开得最美的时候,阿奶家种的玫瑰花每天都要采摘,我去要了一些,做一罐玫瑰花酱
关于玫瑰花酱的做法有很多,但我还是钟爱加了大理雕梅汁的这一种,酸梅汁中和了玫瑰淡淡的花涩,保留了玫瑰的醇香,酿出一抹独特的香甜。炎炎夏日,做任何甜点都能加上一些,就算冲个水喝,也别有一番滋味~

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Roses blossom the best in April. Granny’s roses need to be picked everyday. I went to pick some roses to make a jar of rose petal jam. There are many ways to make rose petal jam, but my favorite is the one with Dali carved plum juice. The plum juice offsets the astringency of rose petals, but keeps the fragrance to make the perfect unique and sweet rose petal jam. In the hot summer, the rose petal jam can add flavor to every dessert. Even when mixed with water, it tastes just as delicious.

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#滇西小哥,一个地道的云南妹子。

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