Easiest Osmanthus Sugar and Syrup Recipe
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5
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Excellent
Easiest Osmanthus Sugar and Syrup Recipe
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The Easiest Osmanthus Sugar and Syrup recipe combines dried osmanthus flowers with granulated sugar to create a fragrant, floral-scented sugar that can also be transformed into syrup. The sugar develops flavor over time through infusion or can be blended for immediate use. Osmanthus syrup made from this sugar can be simple or rich depending on added water, making it a versatile sweetener for teas, desserts, and cocktails.
Description
This recipe uses dried osmanthus flowers layered alternately with granulated sugar in a clean, airtight jar to gently infuse over a week, producing osmanthus sugar with a delicate floral aroma. For immediate use, the sugar and flowers can be pulsed in a food processor to distribute flavor without the infusion time. The flowers are not washed, so sourcing clean osmanthus from reputable suppliers is important to avoid dirt.
To make syrup, the osmanthus sugar is dissolved in water, with the ratio adjusted to create a simple or richer syrup. These syrups add sweetness and floral notes to beverages, jellies, baked goods, and cocktails.
Storage recommendations include using osmanthus sugar within two months for maximum fragrance and keeping syrups refrigerated, discarding if they become cloudy, with syrups lasting from one to two weeks depending on concentration.
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Ingredients
- 5 T dried osmanthus flowers The exact amount of osmanthus flowers and sugar required would depend on the size of your glass jar, so I'm providing the quantities here in ratio form, which is really just a guide. If you have more or a little less osmanthus, don't let that hold you back from making this!
- 1 C granulated sugar Don't substitute with icing or brown sugar
- honey Please make sure to choose a lightly flavoured honey that won't overpower the osmanthus, to cover (optional, only if using Method 3
Additional Ingredient for Osmanthus Simple Syrup
- 1 C water Use only ½ Cup if making Osmanthus Rich Syrup
Instructions
- As we're not washing the osmanthus flowers, make sure you get yours from a reputable source, so that they'll be cleaner. Check the flowers and remove and dirt or dust.
- Method 1 (Infusion Method): To a cleaned, airtight, glass jar, add 3 tablespoons of white granulated sugar followed by 1 tablespoon of dried osmanthus flowers. Alternate till you've reached the top of the jar. Seal, shake well and leave for at least a week in a dark cupboard. This is the most basic osmanthus infused sugar (Method 1)
- If you don't like the gritty texture of the osmanthus flowers in your sugar, sieve out the flowers before using the sugar! (Too much of a hassle, and not necessary, in my opinion.)
- Method 2: The previousinfusion method- needs a while for the flavour to enter the sugar (at least 7 days). If you need to use your sugar right now, blend the sugar and osmanthus in a food processor, using the pulse function. (Or spice grinder), before storing the blended sugar in an airtight glass jar. This is Method 2, the blended method.
- Method 3: The last method is to make a osmanthus sugar syrup, instead of a dry osmanthus sugar. Simply add enough honey to cover to osmanthus and sugar mix (whether you've made it using Method 1 or 2), whilst ensuring that no moisture gets into the jar, then seal and store.
For Osmanthus Syrup
- Make osmanthus tea: bring a pot of water and osmanthus flowers to the boil then allow to simmer for 2-3 minutes, till the tea is golden and strong.
- When the tea is concentrated enough, stir in the sugar. Once the sugar has dissolved, switch off the fire, allow to cool and store in the fridge.
Notes
- Obtain osmanthus flowers from reliable sources and remove any dirt before use, as they are not washed in this recipe.
- For infusion method, store the layered sugar and flowers in an airtight jar in a dark cupboard for at least a week.
- To avoid gritty texture in sugar, sieve out flowers before use, though this step is optional.
- Blending the sugar and flowers in a food processor speeds flavor extraction but make sure to label the jar as flowers become less visible.
- Use osmanthus sugar within 2 months to retain optimal fragrance.
- Refrigerate simple syrups for up to 1 week and rich syrups for up to 2 weeks; discard if cloudy.
- This sugar and syrup complement osmanthus teas, jellies, bakes, and cocktails.
Nutrition Information
Show Details
Calories
781kcal
(39%)
Carbohydrates
202g
(67%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.03g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
18mg
(1%)
Potassium
132mg
(3%)
Sugar
200g
(400%)
Vitamin A
1439IU
(29%)
Vitamin C
21mg
(23%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Cup
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Calories | 781kcal | 39% |
| Carbohydrates | 202g | 67% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 18mg | 1% |
| Potassium | 132mg | 3% |
| Sugar | 200g | 400% |
| Vitamin A | 1439IU | 29% |
| Vitamin C | 21mg | 23% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5
12 reviews
Excellent
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