Cup of Yum
1. 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.
2. 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)
3. 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.)
4. 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.
5. 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

1. 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. 
2. 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.