Homemade osmanthus jelly

1. Prepare the ingredients, 6 grams of dried osmanthus, 600 milliliters of water, and 3 grams of agar. Soak in water in advance to soften. Agar can be soaked in water the night before and stored in the refrigerator, and can be used directly the next day.

2. Wrap dried osmanthus in tea, boil it with water, add white sugar, and bring to a boil. The amount of sugar can be freely added according to personal preference. I used 15 grams of sugar, but it didn't taste sweet and slightly bitter. However, the osmanthus fragrance was strong, and when paired with the sweetness of milk tea, it wouldn't be greasy. If you add some tea leaves and boil them together with osmanthus, it will be osmanthus tea jelly. Everyone can change freely.

3. Remove the tea bag, add agar to the boiling osmanthus water, and stir until it melts.

After the agar melts, sieve the osmanthus water and pour it into a fresh-keeping box.

5. Sprinkle some osmanthus on the water and let it cool before putting it in the refrigerator for refrigeration.

6. Agar actually begins to solidify when the temperature is below 40 degrees, but it tastes cooler and fresher after refrigeration. This is the frozen osmanthus jelly.

7. Simply draw a grid horizontally and vertically with a knife in the fresh-keeping box, and then cut into pieces. The crystal clear and fragrant osmanthus jelly is ready. Versatile, it can be made into cheese milk cap wine brewed osmanthus frozen milk tea, or it can be eaten directly as a dessert. The amount of sugar can be added according to personal preference.