How to make osmanthus honey

Every September and October, you can smell the fragrance of osmanthus. This is the best time to make osmanthus honey. The osmanthus flowers are plump and fragrant. The osmanthus honey made is also extremely sweet and delicious. It is also one of the favorite honeys of many people. Soak the prepared honey in tea to moisten the lungs and relieve cough, moisten the intestines and promote bowel movements, which is of great benefit to the health of the body. So what is the method to make homemade osmanthus honey?

Ingredients

Fresh osmanthus 250g Natural honey 200ml

Water 1 piece of gauze

How to make homemade osmanthus honey

1. Fresh golden osmanthus flowers are blooming very densely, pick an appropriate amount of osmanthus flowers

2. Remove the leaves and impurities from the picked osmanthus flowers

3. Put it in a basin and soak it in clean water for five minutes. The impurities will settle naturally.

4. Wash the osmanthus flowers with clean water

5. Steam it in the rice cooker for about 8 minutes. Put a layer of gauze under it because the hole in the rice cooker is relatively large.

6. Steamed Osmanthus Flowers

7. Put it in a basket and let it air dry naturally. It doesn't need to be completely dry, just dry it until no water drips. Don't dry it in the sun, the color will be very dark if it is exposed to the sun, which is not good looking.

8. Put the dried osmanthus flowers into a clean glass bottle without water.

9. Prepared honey

10. Pour the honey into the osmanthus bottle, fill it up, and stir it with clean chopsticks to ensure that the osmanthus in the bottle is completely soaked in honey.

11. Cover tightly with a lid, store in the refrigerator to keep fresh, and take it out and use it directly when you need it

Precautions

The osmanthus flowers should not come into contact with raw water after the second boiling, otherwise they will easily deteriorate.

The cooking time of osmanthus should not be too long, otherwise the finished product will be darker in color.

The ratio of osmanthus to white sugar should not exceed 1:3, otherwise the taste may be sour.