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.
Pour water into a pot and bring to a boil over high heat.
Once boiling, add the rock sugar and stir until completely dissolved.
Add the dried osmanthus flowers to the sugar syrup and stir gently. Simmer for 2 minutes to infuse the fragrance.
Remove from heat and let the osmanthus syrup cool slightly, about 5 minutes.
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.
Add the prepared strawberries to the filtered osmanthus syrup and stir gently to combine.
Allow the soup to cool to room temperature, then refrigerate for at least 2 hours until well chilled before serving.
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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