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Framboise Osmanthus Rose Vinaigrette

July 7, 2015

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 Bam’s Kitchen feed those “hungry teenagers”.

Sweet and delicious in season raspberries steeped in a delicious aroma of Osmanthus Rose flower tea vinegar with a touch of drizzled honey.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

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.

Framboise Osmanthus Vinaigrette / http://bamskitchen.com

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.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

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.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

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.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

Don't worry if you not have the Osmanthus and rose teas in your home or supermarket. I have partnered with Teasenz for a fantastic INTERNATIONAL GIVEAWAY. Teasenz will be delivering to one lucky Bam's Kitchen follower a delightful tea gift package including osmanthus and rose flower tea to make this delicious Framboise Osmanthus Rose Vinaigrette and also a couple of different oolong teas to make our BBQ Oolong Tea Smoked Chicken and some other fun tea surprises. Click HERE to enter this INTERNATIONAL GIVEAWAY which ends on July 10th, 2015 eastern time.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

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.

Framboise Osmanthus Vinaigrette / http://bamskitchen.com

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.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

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!

Here are some helpful hints I learned along the way of testing this recipe in Bam's Kitchen.

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.

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com/div>

Framboise Osmanthus Rose Vinaigrette / http://bamskitchen.com

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Framboise Osmanthus Rose Vinaigrette

By HWC Magazine  , , , , , , , ,   

July 7, 2015

Sweet and delicious in season raspberries steeped in a delicious aroma of Osmanthus and Rose flower tea vinegar with a touch of drizzled honey. Makes approximately 1 cup of salad dressing.

  • Cook: 15 mins
  • Yields: 8 Adults or 1 Hungry Teenager

Ingredients

guihua (sweet osmanthus flower) - 2 tablespoon

rose bud tea - 1 heaping tablespoon

rice vinegar - 1/2 cup (as it usually reduces down to about 1/4 cup during the cooking process)

raspberries - 1 cup or 125 grams (crushed- you can do this by hand or in food processor)

honey - 1 tablespoon or to taste (if diabetic exchange with sugar alternative of choice)

icecube - 1 to cool off your vinegar solution (optional, I was in a hurry to eat lunch)

salt - 1/4 teaspoon or to taste

olive oil - 1/2 cup EXTRA light olive oil or other healthy light tasting oils of choice

Directions

1Rinse guihua (Osmanthus Flowers) and rose flower tea with hot water over a strainer or rinse in a teapot with strainer.

2In 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.

3(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.

4Taste 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.

5Enjoy your Framboise Osmanthus Rose Vinaigrette over your favorite salad or even over grilled peaches...

6*Store in the refrigerator and use within a week.

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  • I am drooling over your lychee photo wish I could have some right this moment. I see them at the local supermarket sometimes but they are not always good quality.

  • Different vinaigrettes go a long way towards keeping salads interesting. This is such an unusual recipe – looks wonderful!

  • I love a good vinaigrette and these look wonderful. The salads look especially tempting 🙂

  • This sounds absolutely divine Bobbi 🙂

  • I’ve never heard of Osmanthus flowers – nor have I ever seen a vinaigrette look so pretty! This Framboise Osmanthus Rose Vinaigrette is gorgeous and I can see why it would be equally good on a fruit or veggie/greens salad. I found a little South Asians Store that sells fresh lychees – they are a bit bruised, but – they are delicious! Sometimes, they have rambutans also – have you tried rambutans there, Bobbi?

    • Bams Kitchen

      Thank you Shashi! You know I really wanted to put my pretty pink vinaigrette in a special decanter but I don’t have one so I ended up putting it in my tea pot but I guess that is fitting since it is made of tea… Oh yes we have rambutan here as well and they are delicious too. I think lychee are more floral tasting and are a little more juicy than rambutan. However, I love them both. How about you? Do you like Rambutan or lychee better?

  • Hi Bobbi! As usual I’m blown away by your beautiful images and dishes. I rarely see lychee here unless I go to the International Farmer’s Market. Both of these vinaigrettes and their salads look amazing. I’m particular drawn to the framboise, rose and Osmanthus flower version. Think I will enter the giveaway on the off chance I might win some of this fabulous tea!

  • kitchenriffs

    LOVE the color of this! Such a nice hue. Sounds totally delish too — can’t quite imagine the flavor, but it sounds wonderful. Fun recipe — thanks.

  • Bobbi, I have never heard of framboise osmanthus rose vinaigrette, but it sounds absolutely wonderful! And I love lychee, I’m so excited to see it featured here as well! That’s one of the things that consistently blows me away with your site – I always see and/or learn something new and it all looks incredible!

  • This vinaigrette sounds great–a good way to use fresh raspberries, too!

  • How pretty is that glass dish! The vinaigrette has such a fancy name, what does it mean? Photos, as always Bobbi, are superb! Hope your day is as special as your recipe! XO

  • Eha

    This one is a true challenge and having access to guihua surely would help disentangle the delightful ‘mystery’. Sounds a very sophisticated and tongue-tingling vinaigrette!! Lychees: oh we can buy them in season Down Under but I still remember the perhaps too oft-stated occurrence of being in hospital in Honolulu and local friends, instead of a sheaf of flowers, walking in with a huge bunch of lychees on stem! Methinks the whole of the ward had a ball that night 🙂 !1

    • Bams Kitchen

      Hello Dearest Eha, this really is a sophisticated vinaigrette. Don’t forget to enter the Teasenz giveaway. Here is the link again for the international giveaway…http://bamskitchen.com/dietary-restrictions/glutenfree/bbq-oolong-tea-smoked-chicken/. I guess if you have to be hospitalized being in Honolulu is the way to go, tropical fruit juices and fruits and maybe even some luau music to enjoy whilst on recovery. I hope you get to enjoy some lychee while they are still in season. Take Good care!

  • Osmanthus flowers…. Nope, I’ve not heard of them before. And holy WOW Bobbie, the Vinaigrette is so pretty. Your pictures are stunning too, helps me forget the cold and constant chilled state of mind I am living. Soak up some steamy HK for me. Enjoy your week lovely one. xo

    • Bams Kitchen

      Hi there Anna! I had not heard of osmanthus flower tea until I moved to Hong Kong either and I am delighted to be able to share this delightful buttery and sweet essence tea to Bam’s Kitchen readers. It is so hot and steamy in HK, all that is left of me after waiting for the bus in the stifling heat is a puddle… and my iPhone. LOL

  • What a wonderful idea using tea for salad dressings! Also, incidentally, I also am obsessed with lychee and occasionally I can find some fresh ones around here in San Diego. Might need to take a trip to the asian market asap…………… 🙂

    • Bams Kitchen

      Thank you. I love lychee and can’t seem to get enough of them while they are in season. Lychee are so juicy, sweet and delicious.

  • What an absolutely divine looking and sounding vinaigrette. I do love a good raspberry dressing and the fact that this contains lychees is SUCH perfect pairing. YUM.

  • What a unique salad dressing using osthamus and raspberry! We saw fresh lychees recently but they are too expensive to justify buying. I’m missing the tropical fruits like mangoes, durians, longans etc! Wish I’m over there with you now!

  • Mira

    Looks amazing and I’m sure I’ll love it! If I ever find osmanthus flowers I’ll make it! Pinned!

  • This sounds absolutely divine, Bobbi, and I’m headed out to the farm to pick fresh raspberries this weekend. I wait all year for fresh raspberries – favourite food, hands down. They even beat shrimp, lol.
    Your photos are blowing my mind! You missed your calling in life with a career as a food stylist. The company needs to use that top pic in their advertising. Gorgeous, girl!!

  • This looks delicious and I love to make it.

  • I can’t decide if this is more exotic or romantic, but either way, I’m in! It looks so delicious!

  • This is stunning! Such gorgeous flavours…I could drink it on its own. Love your photos…the entire setup is so dreamy and fit for a queen!

  • I must say, those photos are absolutely awe-inspiring! I never thought that something as simple as salad dressing could be made to look quite so exotic, luxurious, and simply beautiful. This could make even the most plain pile of lettuce into something exciting.

  • Such a gorgeous, exotic salad dressing. I tried to hunt down some canned lychees and couldn’t even find them around here! Maybe some day…

  • hotlyspiced

    We can buy fresh lychees here in the summer. I do miss them when they’re not in season. I do love the look of your salad with the raspberries. I have not heard of osthamus but the vinaigrette looks beautiful. I love the colour of it and can imagine it has beautiful flavours xx

  • Maureen | Orgasmic Chef

    I can’t wait for lychee season. Last year I ended up being the official peeler and by the time I was ready to eat, John’s dad had eaten them all.

    Your dressing pot is gorgeous. I want the dressing AND the pot for a salad as gorgeous as yours.

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