Strawberry Osmanthus Rock Sugar Sweet Soup 草莓桂花冰糖糖水

A refreshing and aromatic Hong Kong dessert soup featuring fresh strawberries suspended in a delicate rock sugar syrup infused with the distinctive floral notes of osmanthus. This chilled sweet soup is typically served during spring months and represents the Hong Kong dessert tradition of combining seasonal fruits with traditional Chinese herbal sweetness. The combination of fresh fruit, crystalline rock sugar, and fragrant osmanthus creates a perfectly balanced, light and elegant treat.

Nutrition (per serving)

Ingredients

• 500g Fresh strawberries
• 150g Rock sugar
• 1000ml Water
• 2 tablespoons Dried osmanthus flowers
• 1 piece Goji berries (optional garnish)

Steps

1. Rinse the fresh strawberries under cool running water and pat dry with paper towels. Remove the stems and cut each strawberry in half or into quarters depending on size.
2. Pour water into a pot and bring to a boil over high heat.
3. Once boiling, add the rock sugar and stir until completely dissolved.
4. Add the dried osmanthus flowers to the sugar syrup and stir gently. Simmer for 2 minutes to infuse the fragrance.
5. Remove from heat and let the osmanthus syrup cool slightly, about 5 minutes.
6. Carefully pour the warm osmanthus syrup through a fine-mesh strainer into a clean bowl to filter out the osmanthus petals, keeping the fragrant liquid.
7. Add the prepared strawberries to the filtered osmanthus syrup and stir gently to combine.
8. Allow the soup to cool to room temperature, then refrigerate for at least 2 hours until well chilled before serving.
9. Pour the chilled strawberry osmanthus sweet soup into serving bowls and garnish with a few goji berries and an optional osmanthus flower on top. Serve cold.

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