How to make Rose sauce?

How to make Rose sauce?

Rose sauce

Make authentic Chinese Yunnan rose sauce
5 from 1 vote
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Course: Sauce
Cuisine: Chinese
Keyword: Rose sauce
Prep Time: 20 minutes
Cook Time: 30 days
Servings: 3
Calories: 1539kcal
Author: Jerry Ye


  • 500 g rose Net weight after removing stamens
  • 750 g White sugar
  • 20 g honey


  • Remove the rosette from the rosette, pour the flower into a large pot with clean water, rinse it in a circle, and immediately remove it.
    Dry until there is no water vapor on the surface
  • Rose to sugar ratio 1: 1.5
    Granulated sugar is recommended to use white granulated sugar. The color of the pickled is better than that of brown sugar.
    After mixing the rose with sugar, rub it vigorously and rub it out to make juice. The petals must be rubbed evenly to become a red sauce.
  • Then bottling, filling, and pouring honey on the surface
    Store in the refrigerator. Serve after about a month.
    The longer the fermentation time, the better the taste will be, and the bitterness will become longer with time.


Wear gloves when rubbing petals, otherwise anthocyanins won't wash off when rubbed on hands
Leave a space for bottling, which is about eighth full.
Otherwise, it will swell and overflow after fermentation for a period of time.
During the pickling, you can open the lid every other week and let it deflate. But try not to flip to prevent mildew.


Nutrition Facts
Rose sauce
Amount Per Serving
Calories 1539 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Sodium 86mg4%
Potassium 1592mg45%
Carbohydrates 362g121%
Fiber 71g296%
Sugar 255g283%
Protein 8g16%
Vitamin A 5213IU104%
Vitamin C 102mg124%
Calcium 2133mg213%
Iron 49mg272%
* Percent Daily Values are based on a 2000 calorie diet.
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