How to Make Osmanthus Sauce

Prepare fresh osmanthus flowers. Soak the osmanthus flowers in water, chop them finely, and keep ready.

Boil sugar in water with heat until fully dissolved over medium-high fire.

When the solution starts to boil vigorously, add salt; switch to low heat when it begins to simmer.

Add the chopped osmanthus flowers when the mixture starts to form small bubbles, continue cooking on low heat until a syrup is formed.If the syrup is too thin after making, you can cook it for longer or add a little maltose for adjustment. If overcooked and too thick, add water to dilute it.

Garnet osmanthus sauce usually has a sweet and salty taste; however, adding excessive salt and sugar may cover the fragrance of the flowers.