Framboise Osmanthus Rose Vinaigrette is Sweet with in season raspberries steeped in a delicious aroma of Osmanthus Rose flower tea vinegar with a touch of drizzled honey.
This post is sponsored by Teasenz. As always, all opinions and recipes are mine alone. Thank you so much for supporting the brands that help support Healthy World Cuisine
Why you are going to love Framboise Osmanthus Rose Vinaigrette
Frambroise Osmanthus Rose Vinaigrette is simply delicious and will bring any ordinary salad to extraordinary in a flash. With its pretty in pink colour to its dazzling undertones of delicate floral notes and delicate tea sweetness, this salad dressing is really unique.
You are just going to love this Framboise Osmanthus Rose Vinaigrette as in about 15 minutes you can have a delicious salad vinaigrette that goes well with both savoury or fruit salads. This vinaigrette can be customised by simply changing out the type of fruit you use in the steeping process. I made one vinaigrette with raspberries and called it a Framboise Osmanthus Rose Vinaigrette. Right now, berries are deliciously ripe and I am all about using what is in season.
However, Lychees are in season here in Asia. They are super sweet and juicy. My dear friend, Safie, just brought me a huge box from her home town in Guangzhou so of course I had to try my version of Lychee Osmanthus Rose Vinaigrette too. It is a difficult toss-up on which vinaigrette I like better as they are both unique in their own special way.
I know it is difficult to find lychees fresh outside of Asia and sometimes just as equally difficult to find lychees in a can. With that being said, if you can find lychees in your neck of the woods you should try this recipe.
Teasenz is a Chinese Tea company that delivers all over the world from their online store. They also have a gorgeous selection of tea pots, cups and assessories for sale. If you are going to drink flower tea then it is so nice looking at the flowers open up inside the glass tea-pot with a clear glass infuser.
Osmanthus Flower also known as “Gui Hua” is a tiny yellow flower. This tiny yellow flower has a sweet and buttery smell when brewed. As always, with most Chinese teas I rinse twice quickly with hot water and then initiate my first brew. There are many health benefits for drinking osmanthus tea and these include reduction in stomach aches, reduced wrinkles and is rich in antioxidants.
Rose flower tea are little tiny buds of roses and are very floral and aromatic and very delicate. I like to mix rose tea with camomile, puer tea, green tea or even just plain all on its own. Rose tea is high in vitamin c, helps clear the body of toxins and has a calming effect on people.
I made a delicious and easy salad with mixed greens, raspberries, roasted pistachios and drizzled with the Framboise Osmanthus Rose Vinaigrette and topped with a little sprinkle of osmanthus flowers. So delicious and so easy!
1) Rice vinegar works best as cider vinegar, white vinegar, Chinese black vinegar and balsamic are too strong and block out the delicate taste of the teas.
2) It is best to use a light flavored tasting oil like canola or sunflower as Extra virgin olive oil is too strong. Extra “Light” olive oil is okay.
3) The more fruit you use the less oil you have to use.
4) You can use lots of different kinds of fruits like peaches, mangos, strawberries, etc. Each would give a unique flavor to the vinaigrette.
5) If you need to make your dressing diabetic friendly, hold the honey and you could add your sugar alternative of choice. Raspberries, blueberries or strawberries are the best types of fruits to use in this recipe if you are diabetic.
6) This recipe needs to be stored in the refrigerator and used within one week.
7) Frozen berries or other fruits can be used instead of fresh but ,as you know, fresh always tastes best.
8) Framboise Osmanthus Vinaigrette is absolutely delicious over fresh grilled peaches too.
More Recipes Cooking and Baking with Tea
Framboise Osmanthus Rose Vinaigrette
- 2 tbsp guihua (sweet osmanthus flower)
- 1 tbsp rose bud tea
- 1/2 cup rice vinegar (as it usually reduces down to about 1/4 cup during the cooking process)
- 1 cup raspberries (crushed- you can do this by hand or in food processor)
- 1 tbsp honey or to taste (if diabetic exchange with sugar alternative of choice)
- 1 ice cube
to cool off your vinegar solution (optional, I was in a hurry to eat lunch)
- 1/4 tsp salt
or to taste
- 1/2 cup olive oil EXTRA light olive oil or other healthy light tasting oils of choice
- Rinse guihua (Osmanthus Flowers) and rose flower tea with hot water over a strainer or rinse in a teapot with strainer.
- In a small pot add your rice vinegar, your rinsed guihua (Osmanthus flower) and rose bud tea and let steep for about 2-3 minutes, add your crushed raspberries and juice from the raspberries. Turn off your burner. Strain out the guihua (Osmanthus flowers), rose flower and raspberries over a bowl to catch the delicious tea and raspberry vinegar. Add 1 tablespoon of honey (sugar alternative of choice) and allow to melt.
- (If you are in a hurry, add 1 icecube to the vinegar mixture to cool off or place in the refrigerator to cool down quicker. -optional) Once the vinegar is cool add 1/4 teaspoon of salt or to taste and whisk in extra light olive, canola or light tasting oil of preference.
- Taste and adjust as needed for your taste palate. If you want it more sweet add more honey or sugar alternative of choice, if you want it more sour add a dash of rice vinegar or a little squeeze of lemon juice, etc.
- Enjoy your Framboise Osmanthus Rose Vinaigrette over your favorite salad or even over grilled peaches...