There are a number of ways to make Osmanthus & Sugar Syrup (桂花糖), but this is literally the easiest recipe possible as it's by infusion and only takes you 2 minutes of active prep time! If you prefer a simple syrup, I also show you how to make Osmanthus Simple and Rich Syrup.
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⭐ Why Make This
- This Osmanthus Sugar and Simple Syrup recipe is super simple: most of the other recipes out there call for adding water to the osmanthus flowers and steaming or boiling. As you know, adding water to anything can increase the risk of mold forming, so if you're not comfortable with starting with a "wet" recipe, give mine a try!
- It's super easy: if you can mix things or make tea, you will have no problem!
- It's very versatile: you can substitute the golden osmanthus flowers with a number of herbs and spices to get a wide variety of flavoured gourmet sugars or syrups, which make great gifts. For example, you could make matcha syrup, lemongrass syrup, pandan syrup, chai syrup, brown sugar syrup, cinnamon sugar, citrus sugar, vanilla sugar and so much more!
- It's cheap: Sugar is usually only a dollar or 2 a kilo, whilst if you buy ready-made osmanthus syrup, it can be US$14.99 for 3.2 pounds (750g.)
🌼 What is Osmanthus?
In Chinese, Osmanthus is 桂花 and Osmanthus Sugar is 桂花糖.
It's a traditional and popular flavour in classic Chinese recipes, such as osmanthus flower tea jelly , osmanthus liquor, osmanthus tea, osmanthus cake, tang yuan (for the sweet soup), mooncakes and even some savoury dishes.
Other names for osmanthus include sweet osmanthus, osmanthus fragrans, sweet olive, tea olive and fragrant olive. Originating in Asia, osmanthus can now be found even in American and European gardens.
Whilst the uses in East Asia are mostly culinary (or medical- osmanthus is an ingredient used in Traditional Chinese Medicine), the flower is used in parts of North India to protect clothing from insects!
Note: Although Osmanthus is somewhat similar to elderflower in appearance and aroma, they're 2 different things! And, yes, osmanthus is related to the olive, hence the alternative names involving "olive"!
🥣 Ingredients
You only need 2-3 simple ingredients:
- Dried Osmanthus Flowers/ Tea
- Sugar: I typically make infused sugar with granulated white sugar. However, smaller sugar granules absorb flavour better/faster, so caster sugar is a good replacement. Please don't use icing or powdered sugar instead! If you're making a dry sugar (i.e. infusing the osmanthus into the sugar but not adding honey), do not use brown sugar, as it is very moist and clumps easily! (If you prefer the taste of brown sugar, then make sure to add some honey to your sugar infusion. Do note that brown sugar (and some honeys) have a very strong taste, which may cover the delicate floral fragrance, so choose carefully.)
- Water: only if making Osmanthus Syrup. Not necessary for Osmanthus Sugar. Use an equal amount to the sugar for Simple Syrup and ½ the amount of the Sugar for Osmanthus Rich Syrup.
🥢 Step-By-Step Instructions
For Infused Sugar
- Mix the osmanthus dried flowers with sugar then seal in an airtight container.
- Check back in after some time: I recommend leaving for at least a week so that the flavour can develop appropriately.
Note: if you need the osmanthus sugar immediately, blend the sugar and flowers in the food processor till fragrant.
If you're using the 2nd blended method, note that it can be difficult to identify the osmanthus flowers after blending, so label your glass jar!
For 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.
Note: syrup is great for sweetening cold drinks, such as goji berry tea and jujube tea.
Storage
I would recommend using the osmamthus sugar within 2 months for maximium fragrance. Simple syrups can last for up to 1 week in the fridge and rich syrups for up to 2 weeks. Discard if cloudy.
📋 How to Use
Infused sugars are, in general, super useful.
You can use them to line the rim of a cocktail glass, or use them as a substitute for regular sugar in a 1:1 ratio in baking/ cooking. (Do pick recipes which complement the flavour of the infusion!)
My osmanthus sugar syrup can be used in:
- to sweeten suanmeitang or Chinese plum tea
- osmanthus jelly
- to sweeten osmanthus tea (either pure or mixed with black/ green tea leaves. Traditionally, the Chinese drink their tea unsweetened, but tastes are changing and, if you prefer sweet tea, adding osmanthus sugar to osmanthus tea is a great way to amp up the osmanthus flavor)
- osmanthus cake
- osmanthus wine (Note: I've linked to a recipe for osmanthus wine, but have not made Chinese wine before or tried this recipe, so can't say how good it is!)
- glutinous rice balls, a traditional Chinese dessert
- COCKTAILS!
💭 More Osmanthus Recipes
Enjoyed this easy Osmanthus Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this Infused Sugar and Simple Syrup recipe, please consider supporting it by buying me a coffee! 🙂 (No obligation though!) Thank you and have a great day!
Easiest Osmanthus Sugar and Syrup Recipe
Equipment
- sieve
- Food processor, or spice grinder (only if using Method 3)
Ingredients
- 5 T Dried Osmanthus flower 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, to cover (optional, only if using Method 3) Please make sure to choose a lightly flavoured honey that won't overpower the osmanthus
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
- If you're using the 2nd blended method, note that it can be difficult to identify the osmanthus flowers after blending, so label your glass jar before putting it away!
- Add this sugar and syrup to your osmanthus tea, osmanthus jelly, osmanthus bakes, cocktails and more.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
This osmanthus sugar makes a great gift, so if you're tired of giving out oranges for Chinese New Year, why not make some gourmet sugar for friends this CNY? If you do, maybe you'd like to sign up for my Asian food newsletter?
Dorene chew says
Taste good! Thank you for your recipe
Zen says
great to hear, thanks! What did you use it for?
Ann says
So easy! Always stayed away fm Osmanthus sugar recipes cuz I was worried about mold, but with this I don’t have to worry! Making a ton as gifts
Zen says
Yay hope the recipients like it!