In the midst of a sultry southern hemisphere summer afternoon, flowers will lift your moods, douse the heat and regenerate energies.
Sipping a cup of osmathus and fruits is an age old beauty formula (not much of a secret now if you know how). A simple recipe of Osmanthus fruit tea :
1. Throw in two thin slices of starfruit (carambola) and bashed kamquat (either fresh or dried) into a slightly warmed tea pot.
2. Put osmanthus dried flower and leaves into a tea ball or tea strainer and fit across the tea pot.
3. Pour boiled water to steep tea and fruits.
4. Rest for 5 minutes and it's ready for drinking.
Osmanthus Jelly
1. Dissolve a packet of standard gelatine powder or leaf in 1/2 cup water a large dish.
2. Boil water and make a pot of 700 ml of osmanthus tea. You may strain the flowers but it is not necessary as they provide a pretty decoration to the jelly.
3. Dissolve castor brown sugar in the tea.
4. Pour tea into the gelantine and stir well. You may wish to spoon into smaller moulds.
5. Cool for 20 minutes, cover and store in the fridge for at least 2 hours before removing from moulds and serving.
Chrysanthemum Tea
1. Make chrysanthemum tea as with osmanthus tea above.
2. Pour hot tea over goji berry.
Chrysanthemum Jelly
Prepare gelatine mixture.
Pour hot chrysanthmum tea and goji berry over gelatine.
Mix well and pour into mould or cups.
