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Sauces, Seasonings, and Spices
2 cups dark corn syrup
2 ounces fresh osmanthus flowers, washed and drained
1. Pour the corn syrup into a heavy bottom quart or larger sauce pan and put the flowers in it. Bring to the boil and quickly reduce the heat and simmer them, stirring frequently, for fifteen minutes. Should the water from the flowers have diluted the syrup, you may need to simmer longer until the syrup is very thick.
2. Filter the syrup through a very fine mesh screen to remove all the flowers, then bottle hot or cold. This is excellent served with pancakes and similar foods.