Osmanthus sauce

Overview

How to cook Osmanthus sauce at home

Prepare the ingredients and marinate the sweet-scented osmanthus with a little salt for half an hour to sterilize and remove the astringency without changing color
Add a small amount of water to the pot, squeeze the juice of a lemon, pour in the sugar, simmer over low heat, and simmer slowly to make syrup.
Keep boiling until it becomes a little thick when stirred, and then when you can smell the syrup, pour in the osmanthus. You can squeeze the water before pouring it in.
Add the osmanthus and turn off the heat after five minutes. As the temperature decreases, the osmanthus sauce will become thicker and thicker. Put it into a glass bottle while it's hot, then let cool and put it in the refrigerator. Note that the glass bottle must be sterilized at high temperature and dried.