Honey Osmanthus

Overview

Now is the season when sweet-scented osmanthus is in full bloom. In order to publish recipes in time so that the sweet-scented osmanthus can be picked for whatever I want to do, I did not wait for the honey-sweet osmanthus to be completely pickled and fermented. Instead, I marinated it for a week and sent it out, so that I would not miss the flowering period of the sweet-scented osmanthus. I have also posted how to make sugared osmanthus before, but I did not add honey. After making it, the osmanthus changed color greatly, and the color of the finished product was not good-looking. Later, I thought about the antioxidant function of lemon, so I added lemon, and the effect was really good. I did this last year, and the color is still beautiful after being stored for a long time. Today I specially picked osmanthus flowers and took pictures of the steps to share with everyone. This time, less white sugar was used, and most of it was honey. After marinating, it tastes very good. It is very useful whether it is used to make moon cake fillings, osmanthus steamed buns, or bread. It is also very good to directly use this honey osmanthus to make dessert dishes, such as osmanthus yam, because its color is beautiful, which will enhance the appearance of the dish.

Tags

• home cooking
• private kitchen
• autumn recipes
• fresh osmanthus
• honey
• lemon
• white sugar

Ingredients

Steps

1. 1 The sweet-scented osmanthus must be picked up as soon as possible to avoid discoloration

   

2. 2 Squeeze the juice from 1 lemon and set aside. Slice the remaining lemons and set aside

   

3. 3 Wash the lemons with water first, then change the water, filter the lemon juice into the water, and soak the osmanthus in it

   

4. 4 Add a spoonful of salt and mix well

   

5. 5 Soak about 1 tsp of lemon salt water

   

6. 6 Remove the soaked osmanthus and control the moisture. I wrapped it in a cloth and dried it with a kitchen dryer. If you don’t have a dryer, you need to dry the surface moisture

   

7. 7 Boil the glass sealed bottle in boiling water, sterilize it and dry it. Spread a layer of osmanthus flowers from the bottom and put a layer of lemon slices

   

8. 8 Then put a thin layer of sugar

   

9. 9 Just spread it layer by layer, and then leave it for 1-2 hours. Due to the effect of sugar, the sweet-scented osmanthus will wilt, and a full bottle will shrink to more than half of the bottle

   

10. 10 Finally, pour in the honey until it is full, then place it in a dark place to allow it to marinate and ferment naturally. You can start eating it in about 2 months

    

11. 11 This is what it looks like just after pouring honey

    

12. 12 This is what it looks like after marinating for 3 hours. The sugar has basically melted

    

13. 13 This is what it looks like after marinating for a whole day

    

14. 14 This has been pickled for a week. I was eager to take pictures, so I opened it first. After marinating for a day, the sweet-scented osmanthus will float. Turn it upside down so that it can be soaked in honey. Keep inverting the bottle like this for the first few days so that the floating osmanthus flowers can be submerged in the honey.