Osmanthus Rock Sugar Strawberry Sweet Soup 桂花冰糖草莓甜湯

A delicate and refreshing Cantonese dessert soup featuring fresh strawberries simmered with rock sugar and fragrant dried osmanthus flowers. The combination of naturally sweet strawberries with the subtle floral notes of osmanthus creates an elegant and sophisticated sweet soup perfect for cooling down on warm days or as a light dessert after meals.

Nutrition (per serving)

Ingredients

• 500g fresh strawberries
• 150g rock sugar
• 8g dried osmanthus flowers
• 1 litre water
• 10g goji berries

Steps

1. Rinse strawberries gently and remove the stems, then cut each strawberry in half lengthwise to preserve their shape and beauty
2. Bring water to a boil in a pot, then add rock sugar and stir until completely dissolved
3. Once the rock sugar has completely dissolved, gently add the halved strawberries to the boiling sugar syrup
4. Bring the mixture to a gentle simmer and cook for 8-10 minutes, allowing the strawberry flavours to infuse into the syrup while maintaining their texture
5. Sprinkle the dried osmanthus flowers evenly over the soup and stir gently to distribute the floral fragrance throughout
6. Remove from heat immediately and allow the soup to cool to room temperature, then refrigerate for at least 1-2 hours until chilled
7. Serve the chilled soup in individual bowls, garnishing with goji berries for added colour and nutritional benefit if desired

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce