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–+ servings
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5 from 1 vote

Framboise Osmanthus Rose Vinaigrette

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 Time15 minutes
Total Time15 minutes
Course: Sauces and Dressings
Cuisine: American
Servings: 8
Calories: 138kcal
Author: HWC Magazine

Ingredients

  • 2 tablespoon guihua (sweet osmanthus flower)
  • 1 tablespoon rose bud tea
  • ½ cup rice vinegar (as it usually reduces down to about ¼ cup during the cooking process)
  • 1 cup raspberries (crushed- you can do this by hand or in food processor)
  • 1 tablespoon 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)
  • ¼ teaspoon salt
    or to taste
  • ½ cup olive oil EXTRA light olive oil or other healthy light tasting oils of choice
US Customary - Metric

Instructions

  • 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 ¼ 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...

Notes

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

Nutrition

Serving: 2tablespoon | Calories: 138kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 74mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg