Prepare freshosmanthus flowers.Soak the osmanthus flowers in water, chop them finely, and keep ready.

Boil sugar in water with heat until fully dissolved over medium-high fire.

When the solution starts to boil vigorously, add salt; switch to low heat when it begins to simmer.

Add the chopped osmanthus flowers when the mixture starts to form small bubbles, continue cooking on low heat until a syrup is formed.If the syrup is too thin after making, you can cook it for longer or add a little maltose for adjustment.If overcooked and too thick, add water to dilute it.

Garnet osmanthus sauce usually has a sweet and salty taste; however, adding excessive salt and sugar may cover the fragrance of the flowers.