Pick Fresh Flowers: Select 300g of fresh, full osmanthus flowers, choosing ones that are clean and vibrant. Avoid picking flowers with any signs of damage.

Remove Impurities: Gently sort through the flowers, removing any leaves, stems, or debris. Using tweezers can help you remove small stems without damaging the flowers.

Rinse the Flowers: Add the flowers to a bowl of clean water and gently stir to wash away dust and fine particles. Strain the flowers, then place them in a cool, ventilated area to drain.

Note: Avoid direct sunlight, which can fade the flower's color and fragrance.

Dry the Flowers:

If you have a dehydrator, set it to 36-38°C (96.8-100.4°F) and dry the flowers for approximately 4 hours, stirring occasionally for even drying.

Alternatively, use the oven on the lowest setting, watching carefully and stirring occasionally to prevent the flowers from browning.

Prepare Dried Flowers: Once dried, store half of the osmanthus flowers in glass jars for future use, and place the remaining half into clean, dry containers to prepare the osmanthus syrup.

Add Honey: Pour honey over the dried osmanthus flowers, adding just enough to fully submerge them. Adjust the honey amount if needed to cover the flowers completely. Stir well to combine.

Steam the Mixture: Place the container in a pot with enough water for steaming, ensuring that the water level is low enough to prevent boiling water from splashing into the container. Steam gently for around 10 minutes to allow the osmanthus fragrance to fully infuse into the honey.

Cool and Thicken: Remove the container from the pot and let it cool at room temperature. As the osmanthus syrup cools, it will thicken slightly, becoming a rich and fragrant syrup ready to use.